| Hot Buttered Rum Mix 1/2 gallon, (8-cups) French Vanilla Ice Cream, at room temperature 2 pound Sweet Butter, at room temperature 2 pounds, (2 boxes) Brown Sugar 2 pounds, (2 boxes) Powdered Sugar 1 tablespoon plus 1 teaspoon Nutmeg 1 tablespoon plus 1 teaspoon Cinnamon The juice of two Oranges, (optional) 1 to 2 tablespoons Orange Zest, (optional) Put the butter in a bowl of an electric mixer with the paddle attachment Whip the butter until light & fluffy… about 5 minutes Add the brown sugar, powdered sugar, nutmeg, cinnamon, orange juice & zest Mix the mixture until well combined and smooth Add the softened ice cream and mix to combine Refrigerate until ready to use, or freeze At serving, place 3 tablespoons of the mixture in a warmed mug, add 3 tablespoons of rum and fill with boiling water Garnish with a cinnamon stick and serve immediately. Yields about 1 gallon plus Recipe can be doubled or cut in half... enjoy!!! |