Saturday, December 07, 2013

Hot Buttered Rum Batter

My hubby and I have been making this for about a dozen years.  We were appalled by the price of our favorite mix, and decided to see if we could recreate it at home.  So we bought a whole bunch of butter and even more sugar (I shudder to think about how many calories we ingested that weekend, but boy was it fun!), and made up our own recipe.

This is the recipe for the full batch, which fit in my old Cuisinart food processor.  I now have a smaller Kitchenaid food processor, and it only holds a half batch.  So be aware you may need to scale back. 

1 pound (4 sticks) butter
3 cups brown sugar
3 cups powdered sugar
1/2 cup granulated sugar
1 14-ounce can sweetened condensed milk
1/2 t. salt
1 T. cinnamon
1 1/2 T. ground nutmeg (or one nut, finely grated, if using fresh)
1 T. vanilla extract
1/4 t. ground cloves

Combine all ingredients in food processor and mix until smooth.  Add 3-4 heaping spoonfuls to a mug, add a jigger of rum, and top it off with boiling water or hot milk (I usually use water if making it with rum and milk if making it virgin). 


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