Hot Buttered Rum
1 cup butter or margarine, softened (butter is better) ½ cup brown sugar, packed ½ cup sifted powdered sugar 1 tsp ground nutmeg 1 tsp ground cinnamon 1 pint vanilla ice cream, softened (French vanilla is even better!) Rum or brandy and boiling water Cream together butter or margarine, sugars, nutmeg and cinnamon with electric mixer. Blend in softened ice cream; turn into four-cup freezer container. Seal and freeze; mixture will not freeze solid. To serve, spoon 2-4 tbsp mixture into mug, add 3 tbsp rum or brandy and ½ cup boiling water. Mix. Makes 12-24 servings. _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
