I’m shaking things up a bit today and heading over to Maranda’s blog, Jolts and Jollies, for a guest post. Maranda is one of those rare people that, when you meet her, you know you’ve found someone special. She and I stumbled across one another’s blogs a few months back. Aside from the fact that each recipe she posts is more mouthwatering than the next (I’m still drooling over that King Ranch Chicken “esque” recipe she posted a month or so back), her writing brings across a kindness that welcomes you in and makes you want to get to know her better. And once you do, you instantly know you’ve found a friend for life.
That’s why when she asked me to guest post over at her place for the day; I quickly jumped at the chance. Look out hot cocoa, I’m sharing a hot buttered rum recipe that will give you a run for your money. So what are you waiting for? Head over to Maranda’s and grab a cup of this warm libation. I promise you’ll be glad you did.
And on a side note; just in case you’re wondering about the cup’s insignia – back in the day, my husband did consulting for the government requiring him to have a top secret clearance. I could tell you what it was, but then I’d have to kill you. No, not really. Heck I don’t even know what he did and trust me, he’s not sharing. But it does have a nice ring to it.
Hot Buttered Rum
2 Sticks of Butter
1 Cup of Confectioners Sugar
½ Cup of Brown Sugar
½ Cup of White Sugar
1 tsp of Vanilla
½ tsp of Nutmeg
2 Cups of Ice Cream, Softened
First up, you’ll cream together the butter and your three sugars.
When it’s good and mixed together, add in the vanilla and nutmeg. Last but not least, add in your softened ice cream and stir it to combine.
Your batter can be stored in the freezer. When you’re ready to serve up a mug of yumminess, you’ll simply place a heaping tablespoon or two of the mixture in a mug, fill it with hot water and a jigger of rum (you’ll leave the rum out for virgin), stir well, sprinkle a little nutmeg on top and prepare to be warmed from the inside out.