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Hot Buttered Rum Mix
½ gallon, (8-cups) French Vanilla Ice Cream, at room temperature
2 pound Sweet Butter, at room temperature
2 pounds, (2 boxes) Brown Sugar
2 pounds, (2 boxes) Powdered Sugar
1 tablespoon plus 1 teaspoon Nutmeg
1 tablespoon plus 1 teaspoon Cinnamon
The juice of two Oranges, (optional)
1 to 2 tablespoons Orange Zest, (optional)
Put the butter in a bowl of an electric mixer with the paddle attachment
Whip the butter until light & fluffy… about 5 minutes
Add the brown sugar, powdered sugar, nutmeg, cinnamon, orange juice & zest
Mix the mixture until well combined and smooth
Add the softened ice cream and mix to combine
Refrigerate until ready to use, or freeze
At serving, place 3 tablespoons of the mixture in a warmed mug, add 3 tablespoons of rum and fill with boiling water
Garnish with a cinnamon stick and serve immediately.
Yields about 1 gallon plus
Recipe can be doubled or cut in half... enjoy!!!
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