Hot buttered rum (Top picture)
A cup of warm cheer is just minutes away ! For individual servings, freeze 2 tablespoons batter in each ection of ice-cube trays ; when frozen, place cubes in freezer bag. That's convenience.
Makes about 3 cups batter (about 24 servings, about ¾ cup each)
Hot buttered rum batter
- 1 cup butter, softened
- 1 cup plus 2 tablespoons packed brown sugar
- 1 cup heavy cream 35%
- 2 cups powdered sugar
- ¼ teaspoon ground nutmeg
- One-eight teaspoon ground cloves
- One-eight teaspoon cinnamon
For each serving
- 2 tablespoons rum
- ½ cup boiling water
- Ground nutmeg
- White chocolate curls, if desired
- In medium bowl, beat butter and brown sugar with electric mixer on medium speed about 5 minutes or until light and fluffy.
- Beat in whipping cream and powdered sugar alternately on low speed until smooth ; stir nutmeg, cloves and cinnamon.
- Use immediately, or spoon into 1-quart container or freeze 2 tablespoons batter in each ection of ice-cube trays ; when frozen, place cubes in freezer bag.
- For each serving, place rum and 2 tablespoons Hot buttered rum batter in mug ; stir in boiling water.
- Sprinkle with nutmeg and white chocolate curls.
BON APPÉTIT
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