|Old Fashioned Hot Buttered Rum
1/4 tablespoon brown sugar
1 tablespoon butter
2 tablespoons vanilla ice cream
Rum, as much as desired ;o))
some boiling water
dash of nutmeg
saucepan combine sugar, brown sugar and butter. Cook over low
hear, stirring occasionally, until butter is melted (6-8 minutes).
In large mixing bowl, combine cooked mixture with ice cream,
beat at medium speed, scraping bowl often until smooth (1-2
minutes). Store refrigerated up to 2 weeks or frozen up to one
month. For each serving, fill mug with 1/4 cup mixture, 1 oz.
rum and 3/4 cup boiling water, sprinkle with nutmeg. Serve in 2
Irish Coffee Cup.
1/4 cup brown sugar
1 lemon slice
1/2 cinnamon stick
teaspoon ground nutmeg
1/8 teaspoon ginger
2 1/2 cups water
12 oz. Brandy
|In a large
nonreactive saucepan set over medium-high heat, place the brown
sugar, lemon slices, cloves, cinnamon stick, nutmeg, ginger, and
water. Stir frequently to dissolve the sugar. Let the mixture
come to a boil, turn the heat down to medium, and simmer for 10
minutes. Add the brandy and ale and heat but do not boil. Serve
in Beer Mugs, with a lemon slice in each drink. Serves 2.
1 oz. Peppermint schnapps
cocoa (enough for two)
|Mix 1 oz.
peppermint schapps fill with hot chocolate. May use one package
of instant hot chocolate. Use a 6 oz. mug Irish Coffee Cup.
To submit your favorite recipes to be
included in the Garden of Friendship Recipe Book,
please email them to Barbiel
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