Hot Buttered Rum Batter

Serves: 5

Roxane Raynor

1 January 1970

Based on User reviews:

42

Spice

57

Sweetness

45

Sourness

39

mins

Prep time (avg)

5

Difficulty

Ingredients:

450 g

Butter

450 g

Brown Sugar

450 g

Sugar (confectioners')

1

Vanilla Ice Cream (quart, softened)

1 tbsp

Ground Cinnamon

1 tsp

Ground Nutmeg

Directions:

1

Melt butter in a large pot over medium heat

2

Blend in brown sugar and confectioners' sugar

3

Remove from heat, and whisk in the ice cream, cinnamon, and nutmeg

4

Pour mixture into a plastic container, seal, and freeze

5

In a coffee mug, measure 1 tablespoon Hot Buttered Rum Batter and 1 fluid ounce of rum, then fill cup with boiling water

6

Stir, and sprinkle top of drink with nutmeg