Hot Buttered Rum Batter:
1 cup butter softened
1 cup plus 2 tablespoons packed brown sugar
1 cup whipping (heavy) cream or for a lighter version, use 1/2 & 1/2
2 cups powdered sugar
1/8 teaspoon ground cloves
1/8 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Have ready at serving time:
1 oz. to 1 1/2 oz. rum (light rum/and I have actually used brandy)
2 tablespoons batter
boiling water SAVE $
Ground nutmeg
Steps
1 cup butter softened
1 cup plus 2 tablespoons packed brown sugar
1 cup whipping (heavy) cream or for a lighter version, use 1/2 & 1/2
2 cups powdered sugar
1/8 teaspoon ground cloves
1/8 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Have ready at serving time:
1 oz. to 1 1/2 oz. rum (light rum/and I have actually used brandy)
2 tablespoons batter
boiling water SAVE $
Ground nutmeg
Steps
- 1. Beat butter and brown sugar in medium bowl with electric mixer on medium speed about 5 minutes or until light and fluffy. Beat in whipping cream and powdered sugar alternately on low speed until smooth. Stir in cloves, cinnamon and nutmeg.
- 2. Use immediately, or spoon into 1-quart freezer container. Cover, label and freeze up to 3 months.
- 3. For each serving, place rum and 2 tablespoons Hot Buttered Rum Batter in mug. Stir in boiling water. Sprinkle with nutmeg.
RSS Feed