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I'm sort of considered the bartender in my family and I'm looking to add some festive charm to my drinks for thanksgiving this year when they all come in. Any good ideas?
Hot Buttered Rum Mix
1/2 gallon vanilla ice cream, softened(use real vanilla kind, I like Bryers)
1 pound butter, softened, DO NOT use margarine
1 (1-pound) box powdered sugar
1 (1-pound) box dark brown sugar
2 tsp ground cinnamon
1/2 tsp ground nutmeg
Combine all ingredients and mixing well. Place in a freezer-safe container and store in freezer until ready to use.
To serve: Place 1 ounce rum in mug with 2 tablespoons mix. Fill mug with boiling water and top with additional nutmeg, if desired.
There was a recipe in our local paper for mulled cranberry, apple and rum cider. I just may try that!
Recipe:
1 large orange
3 cups cranberry juice cocktail
3 cups apple cider
3/4 cup (packed) golden brown sugar
4-1/2 (3 to 4 inch) cinnamon sticks
18 whole cloves
1/2 teaspoon ground nutmeg
6 tablespoons dark rum
6 additional 3 to 4 inch cinnamon sticks (optional)
6 orange slices (optional)
Using a vegetable peeler, remove peel (orange part only, not the bitter white pith) from orange in strips. Place strips in large saucepan; halve orange and squeeze juice into pan. Add cranberry juice cocktail, apple cider, sugar, cinnamon sticks, cloves and nutmeg. Bring to boil over high heat, stirring until sugar dissolves. Reduce heat to medium and simmer 25 minutes. Add rum to punch; simmer 5 minutes. Pour into punch bowl. Garnish with cinnamon sticks and orange slices if desired.
Can be made one day ahead, but reserve rum and remove cloves and cinnamon sticks; cover and chill. To serve, add rum and simmer 5 minutes or until warm and garnish.
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