Kensington Park’s Annual Speaker Series: Local Author Spotlight
Tuesday, May 21 at 2pm: Paul Dickson, Bob Levey, Dan de Vise (panel)
Spots are limited. Click HERE & RSVP Today!
Open Mobile Menu
Kensington Park’s Annual Speaker Series: Local Author Spotlight
Tuesday, May 21 at 2pm: Paul Dickson, Bob Levey, Dan de Vise (panel)
Spots are limited. Click HERE & RSVP Today!
Open Mobile Menu

Culinary Corner with Chef Morissa: Hot Butter Rum

INGREDIENTS

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)

 

PREPARATION

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.

The owner of this website has made a commitment to accessibility and inclusion, please report any problems that you encounter using the contact form on this website. This site uses the WP ADA Compliance Check plugin to enhance accessibility.