Tuesday, November 27, 2007

Hot Buttered Rum

Hot Buttered Rum

3 sticks butter, softened
2 cups brown sugar (er, around two cups. I used one of the small box-in-a-bag packages. Yes, all of it)
1/2c vanilla ice cream, softened
2 Tbs pumpkin pie spice
2 tsp cardamom
1/4c molasses
1 Tbs cinnamon

Cream together butter and brown sugar in mixer; add ice cream, then pie spice, cardamom, molasses, and cinnamon. Mix until mixture is even and smooth.
Transfer to bowl; refrigerate at least overnight.

Batter (see above)
Good dark rum (I like Myers)
Cinnamon sticks
microwave-safe 6-8 oz mugs [this is one of the few times you can use old-fashioned "standard size" coffee/tea cups. For actual coffee, my cups start at 12oz, but generally, I go with the 20 oz mug, no cream, three Splendas.]

Half-fill mug with water; microwave 1-2 minutes. Water may be boiling in mug; that's OK. You want the mug hot as well as the water. If you get your hot water from a kettle, just rinse the mug with hot water first. Add 1 golf-ball sized glob of batter; stir until dissolved. Add 1-2 oz rum; stir. Drop in a cinnamon stick.

This drink *will* warm you. Seriously, you could walk into the house after a two hour hike in the sleet with wet socks and a headwind, and two sips into it, you'll have feeling in your extremities.

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