Recipe of the Week - Hot Buttered Rum Cocktail
Thursday, December 27th, 2012
Issue 52, Volume 16.
Gather around the fireplace in this cold, winter weather or reminisce with loved ones on all the hysterical moments you endured with a mug of hot buttered rum in your hand to end the season.
A delicate blend of ingredients, from fine spices to sugars, this cocktail will warm up not just your insides but your home with good feelings, as well. So enter the new year with laughs and love and as always, enjoy!
For the batter:
• 1 pound butter
• 1 pound brown sugar
• 1 pound confectionersí sugar
• 1 quart vanilla ice cream, softened
• 1 tbsp. vanilla extract
• 1 tbsp. ground cinnamon
• 2 tsp. ground nutmeg
To make one cocktail serving:
• 1 orange; quartered
• Rimming sugar; half granulated and halfbrown sugar
• 4 oz. boiling water
• 2 oz. rum
• 2-3 tbsp. hot buttered rum batter
• Whipped cream (add a small bit of rum for a rum flavored one)
• Nutmeg and/or cinnamon stick for garnish
To make the batter:
Melt butter in a large pan over medium heat. Blend in brown sugar and confectionersí sugar. Remove from heat, and whisk in the ice cream, vanilla extract, cinnamon, and nutmeg. Pour mixture into container(s), seal, and freeze.
Rim the edge of the mug or glass with the cut orange and dip the rim in the combination of white and brown sugars (optional). Squeeze the juice from a quarter of the orange into the mug. Fill the mug with the hot water and then add the rum and the batter. (Note: You may also use coffee or cider instead of water and rum, depending on your liking.) Stir and top with a dollop of whipped cream and a sprinkle of nutmeg.
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