Wed Dec 2, 2009
behold, the best hot buttered rum recipe: (thanks, Dave, for the request)
1 cup butter (soft, almost melty)
1 cup brown sugar
1/2 cup sifted fruit sugar (fructose) found in bulk section usually
1 tsp ground nutmeg
1 tsp ground cinnamon
2 cups vanilla ice cream (again, leave it out so it’s melty)
Blend it all together, freeze. use about 1/3 cup mixture per drink.
ALSO, if you want to do a version for the lactose intolerant (Elliott) substitute a butter alternative like Melt for the butter, and soy ice cream for the regular ice cream. It tastes almost the same, and actually blends together better.