Celtic Homemade Hot Buttered Rum
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- Ready In:
- 1hr 5mins
- Ingredients:
- 8
- Yields:
-
6 jiggers of rum
- Serves:
- 6-8
ingredients
- 1⁄2 cup butter, softened
- 1⁄2 cup brown sugar
- 1⁄4 cup powdered sugar
- 1⁄2 teaspoon nutmeg
- 1⁄2 teaspoon ground cinnamon
- 1 cup vanilla ice cream, softened
- 9 fluid ounces rum (to taste)
- boiling water
directions
- In a small bowl, beat butter together with brown sugar, powdered sugar, nutmeg, and cinnamon.
- Beat in the softened ice cream.
- Pour the ice cream mixture into a freezer-proof container, seal, and freeze.
- When ready to serve, put about 1/3 cup of the ice cream mixture into individual mugs.
- Add 1 jigger of rum and 1/2 cup boiling water to each.
- Stir well and serve. Add whipped cream if you like.
- Variation: Place 2 jiggers of dark rum, a twist of lemon peel, and a cinnamon stick in an ale mug. Fill with boiling hard cider, add a pat of butter, and stir with a cinnamon stick.
Questions & Replies
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