Hot Buttered Rum
Recipe from Midwest Living
Total Time: 15 mins
see savings1 pintvanilla ice cream, softened
see savings2 sticksbutter, softened
see savings1 cuppowdered sugar
see savings1 cuppacked brown sugar
see savings3/4 teaspoonground cinnamon
see savings3/4 teaspoonground nutmeg
In a medium bowl combine all ingredients. Beat with a mixer until smooth (you may have a few very small pieces of butter). Transfer to a freezer container and freeze until ready to use. Hot Buttered Rum base may be used right away or for up to 3 months.
To serve, place 1 to 2 tablespoons of the base and 1 to 2 tablespoons of amber or clear rum in a coffee mug and top with boiling water. Stir until base is dissolved. Sprinkle with additional nutmeg, if desired, and add a cinnamon stick. Makes about 35 servings.
Hot buttered Coffee:
For another hot beverage skip the rum and add hot brewed coffee instead of the water.
Per Serving: cal. (kcal) 107, Fat, total (g) 7, chol. (mg) 23, sat. fat (g) 4, carb. (g) 11, Monosaturated fat (g) 3, sugar (g) 11, vit. A (IU) 243, Riboflavin (mg) 0, Cobalamin (Vit. B12) (µg) 0, sodium (mg) 47, Potassium (mg) 39, calcium (mg) 20, iron (mg) 0, Percent Daily Values are based on a 2,000 calorie diet