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Culinary Corner with Chef Morissa: Hot Butter Rum


1 lb. butter

1 lb. brown sugar

1 lb. powder sugar

1 qt. vanilla ice cream, softened

1 tbsp. ground cinnamon

1 tsp. ground nutmeg

1 cup Rum (Captain Morgan)



Melt butter in a large pot over medium heat. Add sugar. Remove from heat and whisk in the ice cream, cinnamon and nutmeg. Pour into container, seal and freeze. In coffee mug, measure 1 tbsp. of Hot Butter Rum and 1oz. of regular rum, then fill remainder of cup with boiling water. Stir and sprinkle with nutmeg and cinnamon for garnish.