marthab@milton.u.washington.edu (Martha Burns) (12/04/90)
This recipe was posted awhile ago by a gentlemen whose name I forget.
Have received many requests from those whose missed it the first time
around. It's superior to most mixes one can buy.
Hot Buttered Rum
1 lb. unsalted butter
1 lb. white granulated sugar
1 lb. brown sugar
1 qt. good vanilla icecream
Soften butter and icecream. Cream butter with sugars. Mix in
icecream. Store in freezer.
Use 2 T. batter per mug, add 1 - 2 oz. rum and 8 oz. boiling water.
Notes: I used a blender to mix the ingredients which made a smoother
batter. Because this recipe is so rich, 1 T. batter per mug may be
sufficient. Freezing the batter in the freezer will not freeze it
hard, so it will be easy to spoon out. Also helps to preheat the
mugs.
Enjoy!