Need something to warm you up during a cold wintery day? How about a mug of hot buttered rum?
MMMMM.
This is NOT a figure friendly recipe but you can reduce the fat by using a fat free or lower fat ice cream like Edy’s Slow Churned ice cream. This ice cream is creamy like regular full fat ice cream but has fewer fat grams per serving. (Every little bit helps!)
Also considering this recipe makes 16 servings, the fat content isn’t that high per serving even though there’s 2 sticks of butter required in the recipe. You can also lighten the calorie and fat load a bit by adding a bit more water and reducing the amount of butter rum ice cream used in each serving.
Ingredients
1 pint of vanilla ice cream
1 cup (2 sticks) unsalted butter, softened
1 cup brown sugar
1 teaspoon freshly grated nutmeg
Dark or light rum
Boiling water
Long cinnamon sticks or licorice sticks
Directions
Step 1 Combine ice cream, butter, brown sugar, ground cinnamon and nutmeg in a food processor or blender and pulse to combine. Scrape into a freezer container and freeze until serving.
Step 2 For each serving: Pour about 2 tablespoons rum into a 12 ounce mug or heat safe glass and add 1/4 cup of the ice-cream mixture. Fill the mug with about 1 cup boiling water. Add a cinnamon stick to use for stirring the ice cream mixture until melted.
Makes about 16 servings
Prep time: 15 minutes
Source: 365 Party Food Ideas (pub 2007)
Minnesota/North Dakota mom blogger giving you the secrets to living a free life!
