Stay warm and toasty during the cold winter months with Chef Jerome’s special recipe for Hot Buttered Rum!
Ingredients:
1/2 pound butter
1/2 cup brown sugar
2 cups vanilla ice cream
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1 Tablespoon vanilla extract
4 oz Captain Morgan’s spiced rum
4 oz Bacardi light rum
4 oz Stroh’s 180 rum
Directions:
Whip butter and brown sugar in a mixing bowl. Add ice cream. Transfer to a 2-quart saucepan on the stove. Add nutmeg, cinnamon, and vanilla extract. Heat on low heat. Add rums until desired temperature. Do not boil. Serves four. Prost!
