♥ Hot (Not) Buttered Rum – Hell, Yeah!

Baby, it’s cold outside. We have spent the last several days looking at houses and cabins around Lake Tahoe (mostly vacant and, therefore, mostly cold) and that requires wading through un-plowed driveways and climbing over a few snowbanks.

Our greyt boy waits patiently for us  in the warm Xterra, and we reward him for his patience with a trip to the D-o-g   P-a-r-k  (yes, we do have to spell it out in his presence because he is just that clever).

And, because it is Christmastime, our evening stroll along the snowy sidewalks generally requires a stop at a great (greyt) local pet store (Dog.Dog.Cat.) that sells some delicious-looking bakery treats just for dogs.

After all that, it is definitely time to settle in for the night in our motel room and enjoy some hot adult beverages while we watch the traditional crap-tastic Christmas movies. Our seasonal favorite adult beverage–Hot Buttered Rum–is another old family recipe, “veganized” of course. After you try this homemade mixture, you will never want to go back to that crappy store-bought batter again.

♥     ♥     ♥

Hot Buttered Rum

Ingredients:

1/2 pound (2 sticks) non-dairy butter ( I prefer Earth Balance)

1/2 teaspoon cinnamon

1/2 teaspoon ground nutmeg (or fresh if you have it)

1/2 teaspoon ground cloves

1/2 pound (about 1-3/4 cups) dark brown sugar

1/2 pound (about 1-7/8 cups) powdered sugar

1 pint non-dairy vanilla ice cream (we love Coconut Bliss Vanilla Island)

Directions:

Melt the non-dairy butter over medium-low to medium heat in a large saucepan.

Add the cinnamon, nutmeg and cloves; stir to combine.

Stir in the sugars and continue to cook until well-dissolved and the mixture is  a bit bubbly (do not overcook!).

Lastly, stir in the non-dairy ice cream and continue to cook until the ice cream is  thoroughly melted into the butter/sugar mixture.

Remove the saucepan from the burner and pour the mixture into a freezer-safe container with a tight-fitting lid.  Place in the freezer for a few hours, at least, before using.

To serve: heat water in the tea kettle and  scoop 2 to 4 Tablespoons (depending upon how sweet and rich you like ’em) of the batter into a large mug.  Pour boiling hot water into the mug (make sure that you leave room for the shot of rum) and stir to dissolve the batter.  Now, add a shot of good rum (dark or spiced rum works well) and stir. We prefer Appleton Estate Rum; we developed a taste for it while on our honeymoon in Jamaica. Garnish with a bit of ground cinnamon or nutmeg, if desired, and enjoy (responsibly).

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2 responses to “♥ Hot (Not) Buttered Rum – Hell, Yeah!

  1. I have been browsing online greater than three hours these days, but I by no means discovered any interesting article like yours.
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  2. This was phenomenal! Thank you.

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