Celtic Homemade Hot Buttered Rum |
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Prep Time: 5 Minutes Cook Time: 60 Minutes |
Ready In: 65 Minutes Servings: 16 |
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What butter and whiskey won't cure there's no cure for. (Scottish Proverb). Yet another recipe from my favourite book, Celtic Folklore Cooking, by Joanne Asala. Holidays associated with this recipe: Yule, Esbat celebrations. Ingredients:
1/2 cup butter, softened |
1/2 cup brown sugar |
1/4 cup powdered sugar |
1/2 teaspoon nutmeg |
1/2 teaspoon ground cinnamon |
1 cup vanilla ice cream, softened |
9 fluid ounces rum (to taste) |
boiling water |
Directions:
1. In a small bowl, beat butter together with brown sugar, powdered sugar, nutmeg, and cinnamon.
2. Beat in the softened ice cream.
3. Pour the ice cream mixture into a freezer-proof container, seal, and freeze.
4. When ready to serve, put about 1/3 cup of the ice cream mixture into individual mugs.
5. Add 1 jigger of rum and 1/2 cup boiling water to each.
6. Stir well and serve. Add whipped cream if you like.
7. Variation: Place 2 jiggers of dark rum, a twist of lemon peel, and a cinnamon stick in an ale mug. Fill with boiling hard cider, add a pat of butter, and stir with a cinnamon stick.
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