Post #270986 by Tiki Flange on Thu, Dec 7, 2006 8:19 AM

I made up a batch of batter last year:

1 pound brown sugar
1 pound butter
1 pound powdered sugar
1 half gallon vanilla ice cream
cinnamon and/or nutmeg to taste

Basically you melt all that stuff together then you can freeze it into smaller batches. When it freezes it is still scoopable, so you don't need to thaw it out.

When you want a hot buttered rum, you add two tablespoons of the batter to and ounce or so of rum and add hot water to fill the coffee cup.

This is by far the finest richest hot buttered rum recipe I have tried.

[ Edited by: Tiki Flange 2006-12-07 08:23 ]