Hot Buttered Rum Batter

Susan Pattee

Servings

This recipe will yield approximately 100 servings.

Ingredients

1 lb. (0.5 kg) butter
1 lb. (0.5 kg) brown sugar
1 lb. (0.5 kg) confectioners' sugar
1 qt. (0.9L) vanilla ice cream
1 Tbsp. ground cinnamon
1 tsp. (10g) ground nutmeg
Cool Whip whipped topping
Rum

Instructions

Melt butter in a large pot over medium heat.

Stir in both sugars.

Remove from heat, and mix in cinnamon, and nutmeg.

Fold in softened ice cream until well blended.

Pour mixture into a plastic container, seal, and freeze.

To Make Butterbeer from the Batter
When frozen, put 1 to 1½ Tbsps. Hot Buttered Rum Batter in a coffee mug, altering amount according to taste.

Add 1 oz. (30 ml) of rum, then fill cup with boiling water.

Stir, top with Cool Whip, and enjoy!

Variations

Batter can also be added to coffee, apple cider, plain hot water, warm milk, hot chocolate, or used to make a milkshake.

Recipes for alcoholic drinks are intended for use by adults over the legal age limit to buy &/or consume said alcohol. Any use by persons under the legal age limit is not the responsibility of The Leaky Cauldron.