Hot Buttered Rum #2

Ready in 1 hour

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2 ts Ground cinnamon
Light rum
1 lb Light brown sugar
1 qt Vanilla ice cream; softened
1 lb Powdered sugar
Cinnamon sticks
Whipped cream
2 ts Ground nutmeg
1 lb Butter; softened

Original recipe makes 24 Servings



Combine butter, sugars and spices. Beat until fluffy. Add ice cream, stirring until well blended. Spoon mixture into a 2 quart freezer container. Freeze. Place 3 Tablespoons of slightly thawed butter mixture and 11/2 ounces rum in a large mug. Fill withboiling water. Stir well. Top with whipped cream and serve with a cinnamon stick. Yield: 24 cups. LYNN MONK (MRS. JAMES W.) From , by the Little Rock (AR) Junior League. Downloaded from G Internet, G Internet.

Calories Per Serving: 436 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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