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La Belle Cuisine
Lane Groves' Hot Buttered Rum
1 pound light brown sugar
1/4 pound butter, softened
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
1/4 teaspoon ground cloves
Hot water
Rum
Cream together brown sugar and softened butter. Add nutmeg,
cinnamon and cloves and mix well. For 1 serving use 1 tablespoon
batter, 6 ounces
hot
water, 1 jigger rum, and float a little butter
on top.
Same song,
second verse...
Hot Buttered Rum
1 pound butter, softened
1 pound light brown sugar
1 pound confectioner's sugar
2 teaspoons ground cinnamon
2 teaspoons freshly grated nutmeg
2 teaspoons ground cloves
1 quart vanilla ice cream, softened
Dark rum
Whipped cream
Cinnamon sticks, freshly grated nutmeg
Combine butter, sugar and spices. Beat mixture until it is light
and
fluffy. Add the ice cream and stir until the mixture is blended well.
Spoon the
mixture into a 2-quart freezer-proof container and freeze.
To serve, thaw slightly. Place 3 tablespoons butter mixture and one
generous jigger of rum
in
a large mug; fill with
boiling water, stirring
well. (Refreeze any unused mixture.) Top with whipped cream,
sprinkle with freshly grated nutmeg
and serve with cinnamon stick
stirrers. Makes 24 cups.
And yet another variation on the theme...
Margaret's Hot Buttered Bourbon
1 pound butter, softened
1 pound light brown sugar
1 pound confectioner's sugar, sifted
2 teaspoons ground cinnamon
2 teaspoons ground nutmeg
1 quart vanilla ice cream, softened
1 liter bourbon
4 quarts hot brewed coffee
Sweetened whipped cream
Garnishes:
Cinnamon sticks and ground cinnamon
Beat the butter, brown sugar, confectioner's sugar, cinnamon and
nutmeg in large bowl at medium speed with an electric mixer until
light and fluffy.
Stir in the ice
cream; freeze in an airtight container
until firm.
Combine the ice
cream mixture, bourbon and
coffee in a large bowl,
stirring well. Or for 1 serving, combine 3 tablespoons ice cream
mix-
ture, 3 tablespoons bourbon, and 3/4 cup coffee in a large mug, stir-
ring well. Serve
with sweetened whipped cream; garnish, if desired.
Yield: 20 servings.
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