Hot Buttered Rum

  • Yield: 12 servings


1cup butter, softened
1cup brown sugar
1cup granulated sugar
1teaspoon ground nutmeg
1teaspoon ground cinnamon
2cups French vanilla ice cream, softened
1 1/2cups (12-ounces) rum
6cups boiling water


  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 cup frozen ice cream mixture into a mug.  Add 1 ounce (1/8 cup) rum and 1/2 cup boiling water. Stir well and serve.
* Creative twist: Try substituting hot coffee for the water or substitute different flavored ice cream such as chocolate.
Recipe courtesy of the Wisconsin Milk Marketing Board
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