Hot Buttered Rum W/ Brandy, Batter

Submitted by Chicagoland Chef du Jour

"Make a batch and serve it by the mug! cozy up by the fire or have some handy for drop in friends or carolers! I don't know how many this serves but it's a boatload. Freezes well. Time does not include freezing time before serving."

 

• Ready In: 1hr
• Ingredients: 11
• Serves: 50-75

ingredients

• 1 lb brown sugar
• 1 lb powdered sugar
• 1 lb butter
• 1 quart vanilla ice cream
• 1 teaspoon allspice
• 1 teaspoon cinnamon
• 1 teaspoon nutmeg
• boiling water
• 1 - 1 1⁄2 ounce rum, per mug (to taste, 1/2-1 jigger)
• 1 - 1 1⁄2 ounce brandy, per mug (to taste, 1/2-1 jigger)
• whipped cream

directions

1. Mix all ingredients in a large pot, except liquors.
2. Heat very slowly, stirring until mixture.
3. is like thin cake batter.
4. Remove from heat; cool.
5. Cover and freeze.
6. When.
7. ready to serve, put 2 well rounded tablespoons of the frozen mixture in a mug.
8. Add rum and brandy.
9. Fill remainder of cup with hot water and stir to melt frozen mixture.
10. Serve with a dollop of whipped cream and sprinkle with nutmeg.

Reviews

[JennJ74]

Best hot buttered rum ever! The only change I make is using Oberweis cinnamon ice cream and add a teaspoon of vanilla. Perfect winter wam-me-up!