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Prep 10 mins
Cook 10 mins
We've been taking this on hunting trips since we were first married. It's different than any others I've ever seen, because we don't like the cinnamon and allspice, etc. that other batters have. This is like smooooooth caramel! We like it with bourbon, but you could use rum, or even hot tea, I suppose! This keeps in the freezer for several months. Servings are a guess.
- Melt butter and sugar until you have a syrup-like consistency.
- Stir in softened ice cream.
- Stir until creamy and smooth.
- To serve, put 1 oz. of whiskey in cup, add 2 heaping tablespoons of batter, top off with boiling water, and stir to combine.
This is so easy and so good. I sometimes add a lashing of freshly grated nutmeg to my cup, but I think it's nice that the batter has none. I also like that it has no powdered sugar - I find it quite sweet enough. Very relaxing on a winter's eve.
I've been making this for years with the addition of 1 lb powdered suger. It is also excellent with just the brown sugar as seen here. I think I'll leave out the powdered sugar from now on- unless I'm craving something extra sweet. YUM! YUM! YUM! I'll also add this to coffee, hot chocolate, even on a cobbler or apple pie.
Heavenly. This foamy, caramelly drink is my new favorite hot beverage. I'm so glad I tried it! I mixed the batter with rye whiskey, but I'm going to try it with rum, too. Thanks for the great recipe, PotPie!