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Thread: RONDY HOT Buttered Rum

  1. #1
    Join Date
    May 2010
    Location
    Colorado
    Posts
    473

    Default RONDY HOT Buttered Rum

    After the 2012 Winter Rondy, I was asked for my hot buttered rum recipe. Here it is:

    RONDY HOT BUTTERED RUM

    1 lb. butter, softened
    1 lb. brown sugar
    1 lb. powdered sugar
    1 quart vanilla ice cream
    1-2 tsp. nutmeg
    2 tsp. cinnamon
    Bottle of Rum
    Boiling water
    GARNISH (optional): cinnamon and nutmeg

    NOTE: this produces quite a bit of "batter". You can easily half this and have plenty.

    Cream together butter and sugars. Add ice cream and spices. Cream all together so well mixed. Freeze the batter and store until needed. Serve with 2 TableSpoons batter into each mug. Add Rum to tasted and finish with boiling water. Sprinkle with cinnamon or nutmeg on top if you'd like. Serve while hunkered down in a heated tipi in the middle of a snow storm.

  2. #2
    Join Date
    Mar 2011
    Location
    Aloha Kakou from Tacoma, WA
    Posts
    702

    Default Re: RONDY HOT Buttered Rum

    I know someone who will be very happy to see this Thanks!
    MojoSlim
    _____________
    "Real magic(k) can never be made by offering someone else's liver. You must tear out your own, and not expect to get it back." Peter S. Beagle (The Last Unicorn)

  3. #3
    Join Date
    Mar 2012
    Location
    Montana
    Posts
    5

    Default Re: RONDY HOT Buttered Rum

    That's gotta be a good recipe!

  4. #4
    Join Date
    Jan 2009
    Location
    Colorado
    Posts
    577

    Default Re: RONDY HOT Buttered Rum

    Yum. My ex girlfriend used to make Hot buttered rum. Mmmm soo good!
    The woods are calling and I must go

  5. #5
    Join Date
    Apr 2003
    Location
    Mohawk Valley
    Posts
    9,374

    Default Re: RONDY HOT Buttered Rum

    The New England version uses maple sugar rather than brown sugar.

  6. #6
    Join Date
    Sep 2008
    Location
    RI
    Posts
    1,624

    Default Re: RONDY HOT Buttered Rum

    the recipe given in Northwest Passage by Kenneth Roberts described a way to make it back in the 1700s. After reading it I went a month of having some everyday. It was december and I think by the end of the month I consumed more then 2 pounds of butter. YMMV.

    Also the book is worth reading even without the recipe, Its about Roberts Rangers, the French and Indian War, artists, and exploration. One of the best books I've read
    Fire without movement is a waste, movement without fire is suicide.

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