Hot Buttered Rum Batter
- 1 pound butter
- 1 pound brown sugar
- 1 pound confectioners' sugar
- 1 quart vanilla ice cream, softened
- 1 Tbsp vanilla extract
- 1 Tbsp ground cinnamon
- 2 tsp ground nutmeg
- 1 orange; quartered
- Rimming sugar; half granulated and half brown sugar spread on a plate
- 4 oz. boiling water
- 2 oz. rum
- 2-3 Tbsp. hot buttered rum batter
- Whipped cream (add a small bit of rum for a rum flavored one)
- Nutmeg and/or cinnamon stick for garnish
- Produce
- Orange (1)
- Cooking & Baking
- Brown sugar (1 pound)
- Buttered rum batter, hot (2 Tbsp.)
- Cinnamon, ground (1 Tbsp)
- Confectioners' sugar (1 pound)
- Nutmeg, ground (2 tsp)
- Nutmeg and/or cinnamon stick (1)
- Rimming sugar (1)
- Vanilla extract (1 Tbsp)
- Whipped cream (1)
- Drinks
- Water (4 oz.)
- Dairy
- Butter (1 pound)
- Desserts
- Vanilla ice cream (1 quart)
- Beer, Wine & Liquor
- Rum (2 oz.)
Preparation
Read recipe preparation on creative-culinary.com
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Recipe Stats
Published December 7, 2012 (2 months ago).
164 people saved this recipe.
