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Hot Buttered Rum

Hot Buttered Rum


  • 1 cup butter, softened
  • 1 cup brown sugar
  • 1 cup granulated sugar
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground cinnamon
  • 2 cups French vanilla ice cream, softened
  • 1 1/2 cups (12 ounces) rum
  • 6 cups boiling water


  1. In a mixing bowl, cream butter, both sugars and spices until light and fluffy.
  2. Beat in the ice cream. Transfer to a container, cover and freeze.
  3. To serve: Spoon 1/3 cup frozen ice cream mixture into a mug.
  4. Add 1 ounce (1/8 cup) rum and 1/2 cup boiling water. Stir well and serve.

Yield: 12 servings

Creative twist: Try substituting hot coffee for the water or substitute different flavored ice cream such as chocolate.

Recipe and photo credit: Dairy Farmers of Wisconsin.

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