December 20, 2009

Hot Buttered Rum & Cookies

Hot Buttered Rum
1 lb vegan butter
1 lb powdered sugar
1 lb brown sugar
2 teaspoons cinnamon
1 teaspoon nutmeg
1 quart vegan vanilla ice cream
1 1/2 ounces rum
boiling water

1. Mix together eveything then put in the freezer until needed.
2. To serve add rum, 2 tablespoons batter (or more) and fill with boiling water to fill cup.
3. sprinkle with nutmeg.

Hot Buttered Rum 2
2 or 3 ounces dark rum
Twist lemon peel
Stick cinnamon
2 cloves
Sweet cider or water
1 tablespoon vegan butter

Put the rum, lemon peel, cinnamon and cloves in a pewter tankard or any heavy 12-ounce mug that has been rinsed in very hot water to warm it. Heat the cider or water to the boiling point and pour into the spiced rum. Add the pat of butter and stir well. Grate a little nutmeg on top. A cube of sugar may be added as well.

Buttered Rum 3
2 Quarts apple juice
2 C firmly packed brown sugar
8 tablespoons vegan butter
3 Tbs. cinnamon
1 tsp. ground cloves
1 tsp. nutmeg
2 C. rum
vegan whipped dessert topping
Cinnamon sticks and nutmeg for garnish

Warm up the apple juice and brown sugar in a pot. Add the butter (dice up the stick before you put it in there, so it'll melt faster). Stir until the butter is melted. Add the spices and the rum. Cover the pot, and allow to simmer on low for 2 - 4 hours. Ladle into mugs for serving. Top each with a dollop of whipped topping and a cinnamon stick. Sprinkle with a dash of nutmeg.

Hot Buttered Rum Cookies
With a mixer combine:
1/3 cup hot buttered rum batter
1/3 cup cake flour
1/4 tsp baking powder
1 Tbs rum
Beat till ingredients are combined and look cookie-doughy.
Scoop out into small balls and roll in cinnamon sugar. Bake 350F for 13 minutes.

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