Ingredients
- 1 c sugar
- 1 c brown sugar
- 1 c butter
- 2 c vanilla ice cream
- 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp allspice
- rum or applejuice
- water
Instructions
1. Combine sugar, brown sugar, spices and butter in a 2-quart saucepan. Cook over low heat, stirring occasionally, until butter is melted (6-8 min).
2. Combine cooked mixture with ice-cream in a large mixing bowl, and beat at medium speed, scraping bowl often until smooth (1-2 min). Store refrigerated up to 2 weeks or frozen up to one month.
3. For each serving, fill one-quarter of a mug with mixture, add one ounce rum and three-quarters of a cup of boiling water. Sprinkle with nutmeg.
Notes
It is the best hot buttered rum mix that I’ve had. Definitely delicious! It doesn’t freeze solid, and is easier to use when “frozen” than when it’s just refrigerated.