Enjoy the company of family and friends on a cold winter night by gathering around a cozy fireplace with hot buttered rum. The key to this super-rich recipe is great ingredients. You can make the base mixture in advance for a party or just to have on hand.
Hot Buttered Rum
1 cup raw sugar
1 cup brown sugar
1 cup butter (not margarine)
2 cups Edy’s French Vanilla ice cream
Amrut Old Port Deluxe Rum
Fresh ground nutmeg
Mix raw sugar, brown sugar and butter in a medium saucepan. Cook over low heat, stirring occasionally, until butter is melted (about 6–8 minutes).
In a large mixing bowl, combine butter mixture with softened ice cream, and beat at medium speed, scraping sides of the bowl often until smooth (about 1–2 minutes). Store refrigerated up to one week or frozen up to one month.
For each serving, fill 1/4 of a mug with mixture, add 2 oz. of Amrut Old Port rum, and top off with boiling water. Sprinkle with fresh ground nutmeg.
Dan Keyport is the owner of the Dolce Vita Wine Shop in Chaska.