Two recipes for this post, as they are sort of related. First is the Old Fashioned Hot Buttered Rum — ice cream, apple cider, rum.. mmmmmm. Takes at least overnight for this recipe to come to fruition, but it is fantastic, in the end.
The second Hot Buttered Cider — quick and nice to serve anytime in the Autumn/Winter months.
Old Fashioned Hot Buttered Rum
This is a fantastic way to end an afternoon of decorating the yard for Halloween or Christmas. It just hits the spot perfectly. The original recipe does not contain apple cider (water instead), but it really adds a wonderful layer to the drink.
4 cups vanilla ice cream, softened
1 cup brown sugar
1 cup sugar
1 cup butter
1 teaspoon ground cinnamon
1 teaspoon ground allspice
1 teaspoon ground nutmeg
4 cups Apple Cider
4 ounces Rum ** See note below
nutmeg for garnish
In a medium saucepan, combine the butter, brown sugar, sugar, cinnamon, allspice, and nutmeg. Cook over low heat, stirring, until the butter has melted. Remove from the heat, and allow to cool for about 10 minutes, without letting the butter set back up.
Combine the mixture with the softened ice cream in a large mixing bowl. Use a hand mixer to mix, if you have one. Otherwise stir and stir and stir until it’s smooth. Freeze until totally frozen again.
To serve this heat the apple cider in a sauce pan. Meanwhile, using 4 mugs or cups, add a scoop or two of the ice cream mixture to each mug. Pour one ounce of rum over the ice cream, and then top with the hot apple cider. Garnish with freshly ground nutmeg.
***To make this without the rum, use 1-2 teaspoons of rum flavoring added to the simmer, and do not add the rum when serving.
Hot Buttered Cider (Non Alcoholic)
1 orange, sliced and seeded, with skin still on
6 cups apple cider (apple juice)
4 cinnamon sticks
4 teaspoons butter
Place 1/2 of the orange slices, apple cider and cinnamon into a medium sauce pan and bring to a boil. As soon as it has come to a boil, reduce the heat to low. Simmer for about 5-8 minutes. Remove cider from the heat, and discard the oranges. Remove the cinnamon sticks, reserving for serving.
To serve, place 1 teaspoon of butter into a mug, garnish with the remaining orange slices, and a cinnamon stick.
