Try this Hot Buttered Rum #2 recipe, or contribute your own.
Suggest a better descriptionCombine 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
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Serving Size: 1 Serving (81g) | ||
Recipe Makes: 24 Servings | ||
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Calories: 436 | ||
Calories from Fat: 293 (67%) | ||
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Amt Per Serving | % DV | |
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Total Fat 32.6g | 43 % | |
Saturated Fat 20.6g | 103 % | |
Monounsaturated Fat 8.5g | ||
Polyunsanturated Fat 1.2g | ||
Cholesterol 88.1mg | 27 % | |
Sodium 225.1mg | 8 % | |
Potassium 39.6mg | 1 % | |
Total Carbohydrate 37.6g | 11 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 37.4g | ||
Protein 0.5g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 436
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