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Hot Buttered Rum

Hot Buttered Rum

Courtesy of Wisconsin Milk Marketing Board 12 Servings • 20 MIn. Prep Time
Ingredients
1 c. butter, softened
1 c. brown sugar
1 c. granulated sugar
1 tsp. ground nutmeg
1 tsp. ground cinnamon
2 c. French vanilla ice cream, softened
1 1/2c. (12 oz.) rum
6 c. boiling water

Directions:

1. In a mixing bowl, cream butter, both sugars and spices until light and fluffy.

2. Beat in the ice cream. Transfer to a container, cover and freeze.

3. To serve: Spoon 1/3 c. frozen ice cream mixture into a mug.

Add 1 oz. (1/8 c.) rum and 1/2 c. boiling water. Stir well and serve.

Creative twist: Try substituting hot coffee for the water or substitute different flavored ice cream such as chocolate.

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