hot buttered YUM.
soo making this and soon:
Hot Buttered Rum
Cream together the following to make enough batter for about 10 drinks.
1/2 cup all natural vanilla ice cream, room temperature
3 tablespoons unsalted butter, room temperature (this is not called Hot Margarine Rum for a reason)
1 teaspoon ground cinnamon
1/4 teaspoon fresh ground nutmeg
1/2 teaspoon ground allspice
1/4 teaspoon ground cloves
dash vanilla extract
1/4 cup agave nectar
1/4 cup demerara sugar (if you can’t find the real deal, use regular brown sugar)
Refrigerate until you are ready to serve. If you have the time, refrigerate overnight to allow the flavors to come together. The batter will last about a month in the refrigerator and even longer in the freezer.
To serve, bring batter to room temperature.
Preheat your mug with hot water and dump out the water. Add 2 heaping tablespoons of batter to the warmed mug and top with 11/2 ounces of dark rum, and stir to dissolve. (Also great with bourbon instead of rum!) Fill the rest of the mug with hot water and stir.
Optional: top with fresh whipped cream and an extra sprinkle of fresh ground nutmeg.
The batter is also versatile enough to offer it to non-drinking guests. Just add it to hot chocolate, coffee, hot cider or hot water sans the liquor. And it’s great even spread on toast for a breakfast treat!
yanked from slashfood.com: http://www.slashfood.com/2009/12/08/hot-buttered-rum-recipe/
