Hot Buttered Rum with Ice Cream These Old Cookbooks Holiday Treats
A giant ice cube mold like this. Pour the coconut water into your ice cube tray. Let freeze for 3-4 hours. Then, to make a coconut water rum drink, pop an ice cube into the glass of your choice and finish by pouring a splash of good, quality rum over the top. I'm talking premium rum here—like Mount Gay Black Barrel.
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Step by Step Instructions. Cream softened butter, brown sugar, powdered sugar, cinnamon and nutmeg with a hand mixer; add softened ice cream and mix until smooth. Pour into an air-tight bowl, and cover with a lid. Store in the freezer. To serve, add one scoop of the hot buttered rum mix to a coffee mug. Pour one shot of your favorite rum over.
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Or, make it using a powdered mix. You also could steep black tea and then add sugar to taste. For an 8-Quart Pitcher of Iced Tea & Rum Cocktails: You'll need 6 cups of sweet iced tea, 1 ½ cups of rum, and ¼ cup of lemon juice. Pour it over ice in each glass. Store any leftovers covered in the refrigerator.
Hot Buttered Rum with Ice Cream These Old Cookbooks
Instructions. Add softened butter to a stand mixer with the paddle attachment. Add both sugars and beat until creamy and stiff, scraping down the sides of the bowl. Mix in the spices. Beat in 1 quart of softened ice cream. Make sure to scrape the bowl well a couple of times so everything gets incorporated.
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Directions. Step 1 Line a rimmed baking sheet with wax paper. Scoop ice cream into 8 (2-inch) balls onto baking sheet. Roll balls in coconut. Freeze until firm, at least 2 hours or up to 1 day. Step 2 Beat butter with an electric mixer on high speed until fluffy, about 1 minute. Reduce speed to low and beat in brown sugar, maple syrup, orange.
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To Make Hot Buttered Rum: For each serving of hot buttered rum, combine 1 tablespoon rum batter and 1 fluid ounce rum in a coffee mug. ALLRECIPES / KAREN HIBBARD. Fill the mug with boiling water and stir to combine. ALLRECIPES / KAREN HIBBARD. Sprinkle nutmeg over top if desired.
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Method. Melt butter in a large pot over medium-low heat. When the butter is melted, add the dark brown sugar, powdered sugar, cinnamon, nutmeg, salt and coconut flavor, if using. Stir until just combined. Remove the pot from heat, and whisk in the vanilla ice cream.
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Step 1/8. To make the batter, add all the ingredients to a large bowl. Step 2/8. Mix with a hand mixer until smooth and homogeneous. Step 3/8. Divide into portion sizes (we recommend ice cube trays!). In the refrigerator, the batter will last for 7-10 days, but if frozen, it will keep for months. Step 4/8.
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Drink It Like Whiskey—with a Splash of Water or Ice. Givaga. Most spirits are distilled to 40 percent alcohol by volume, or 80 proof, but many rums are bottled at higher proofs. For those stiffer rums, "adding ice or a splash of water will mellow it out so the alcohol vapors don't overpower the subtle flavors," says Vida.
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Add boiling water to about 1-inch from the rim, and stir to melt the HBR batter. Pour in 2 ounces of dark rum and stir again to combine. Garnish with a sprinkle of fresh nutmeg. To make a party-size, big batch serving, mix up the drinks a large slow cooker set on low.
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For the Cocktail: Add both rums, pineapple juice, lime juice, simple syrup, and bitters to a cocktail shaker and fill 2/3 full with non-smoked ice. Shake until well chilled, about 20 seconds. Add smoked ice cubes to a double rocks glass, and strain cocktail into glass. Garnish with a cherry, pineapple chunk, and mint sprig.
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Stir in raisins - Add the rum soaked raisins and stir to mix through. Whip cream until it is well whipped. It will take about 2 1/2 to 3 minutes with a handheld beater, or 1 to 1 1/2 minutes on high with a stand mixer. We are not looking for elegant softly whipped cream here.
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2. Make a mojito. Try a classic rum cocktail, the mojito. Use light rum, mint leaves, lime, sugar, and club soda for this refreshing drink. Put several wedges of lime and fresh mint leaves into a glass and muddle them to release their flavors if you wish. Add ice and 2 fl oz (59 mL) of light rum.
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The XO expression is one of the best bottles you can find, a deeply complex spirit that won't break the bank. It's distilled in column and pot stills, and aged for between five and 17 years in three different cask types - bourbon, American whiskey, and cognac. This is a great sipping rum that can be enjoyed neat or over a large ice cube.
El Dorado Rum Original Rum Cream
Thaw slightly, mix, and serve. To serve, thaw the butter mixture slightly. Place 3 tablespoons of the mix into a glass mug with 1 ½ ounces rum (1 large jigger) and fill the rest of the glass with hot boiled water. Stir well until the batter dissolves. Top with whip cream, a sprinkle of cinnamon or nutmeg, and garnish with a cinnamon stick swizzle.
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Then, pour it into a pitcher and place it in the fridge to cool. To make the Captain Morgan Iced Tea, combine 1 1/2 ounces of Captain Morgan Original Spiced Rum with 6 ounces of iced tea in a glass. Stir well and enjoy. If you're looking for a refreshing drink for a hot day, Captain Morgan Iced Tea is a great option.