Hot Buttered Rum - Page 2

catinhat · 10-30-2006, 08:01:01 AM

Hot Buttered Rum

1 lb. brown sugar
1 lb. butter (only use real butter, not margarine)
1/2 gallon vanilla ice cream
1 1/2 tsp nutmeg
1 1/2 tsp cloves
1 1/2 tsp cinnamon

Soften ice cream. Blend with other ingredients in mixer. Freeze. To serve, measure jigger of rum into mug; add 1 to 2 tablespoons mix and fill with boiling water.

YUM!

clarkestep · 11-30-2006, 08:20:12 PM

I saw a show on Food network and the woman made a hot apple toddie almost like this recipe. I've made it using this recipe and it was pretty good.

Instead of using water she used apple cider.

Instead of using rum she used whiskey. I only had rum, I'll find out how the other tastes soon and report back.

She also didn't use eggs.

She added about a teaspoon of rum extract to a thing of cool-whip and mixed it well and put a dollap on top. She then sprinkled some pumpkin spice over it.

Even though I've only made it with the rum, it tastes great. You don't want to over do the rum though or it isn't drinkable.

Enjoy! -but not too much- LOL

liane66 · 03-16-2007, 04:59:40 PM

So I'm sitting here on this cold snowy/icy night (can't believe it was near 80 a few days ago) and I decided to have a hot buttered rum. A few weeks ago I made one from the recipe in the bartender's book that I have which is basically a pat of butter, hot water, brown sugar & rum.

Tonight I decided to try this recipe. I'm so glad I did its fantastic! The only changes I made were I decreased the brown sugar (didn't have 2 pounds) & added vanilla extra.

Thanks so much for sharing!