BRIAN IN THE KITCHEN  brought to you by Stittsworth Meats

December 27 2011

Hot Buttered Rum Mix Recipe

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1 cup butter, softened
2 cups confectioners' sugar
1 cup plus 2 tablespoons packed brown sugar
2 cups vanilla ice cream, softened
1-1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1 teaspoon rum extract

ADDITIONAL INGREDIENT (for each serving):
3/4 cup boiling water

In a large bowl, cream butter and sugars until light and fluffy. Add the ice cream, cinnamon, nutmeg and extract. Transfer to a freezer container; freeze overnight. Yield: 3-1/2 cups.

To prepare hot drink: Dissolve 3-4 tablespoons of mix in boiling water; stir well. Yield: 14-18 servings.