Tuesday, December 9, 2008


A useful recipe for this time of year:

Hot Buttered Rum Mix

1/2 gallon premium vanilla ice cream (Tillamook), softened
1 lbs butter, softened (no substitute)
1 lbs powdered sugar
1 lbs dark brown sugar
2 tsp ground cinnamon
1/2 ground nutmeg
1/4 tsp ground cloves

Combine all ingredients thoroughly. Place in freezer-safe container and store until ready to use. To serve, place a liberal quantity of rum (I like Cruzan for the big and creamy, earth and spice distinctiveness of rum), in mug with two heaping teaspoons of mix; fill mug with boiling water, and top with a sprinkle of nutmeg.

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