Hot Buttered Rum W/ Brandy, Batter
- Ready In:
- 1hr
- Ingredients:
- 11
- Serves:
-
50
ingredients
- 453.59 g brown sugar
- 453.59 g powdered sugar
- 453.59 g butter
- 946.0 ml vanilla ice cream
- 4.92 ml allspice
- 4.92 ml cinnamon
- 4.92 ml nutmeg
- boiling water
- 28.34-42.52 g rum, per mug (to taste, 1/2-1 jigger)
- 28.34-42.52 g brandy, per mug (to taste, 1/2-1 jigger)
- whipped cream
directions
- Mix all ingredients in a large pot, except liquors.
- Heat very slowly, stirring until mixture.
- is like thin cake batter.
- Remove from heat; cool.
- Cover and freeze.
- When.
- ready to serve, put 2 well rounded tablespoons of the frozen mixture in a mug.
- Add rum and brandy.
- Fill remainder of cup with hot water and stir to melt frozen mixture.
- Serve with a dollop of whipped cream and sprinkle with nutmeg.
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RECIPE SUBMITTED BY
Chicagoland Chef du Jour
Hinsdale, Illinois
Hi there! Originally CHICAGOLAND CHEF DU JOUR, I like to think of myself as a fantastic home cook with a flair for the gourmet. I have gotten & shared many recipes since I became a member in 2007. Although I have not been active in a few years, I still return to look for recipes from some of my fave chefs. Thanks to all you have helped me over the years and thanks a bunch to any and all reviews.