Tweet! Drink! Be Merry!
I just wanted to remind you guys to enter my Giveaway. It ends on this Thursday, January 7, 2010, at 11:59PM PST.
AND, if you want one more entry into the pot, tweet about the giveaway. I’ll even make it easy for you, you can cut’n’paste this right here:
Hideous! Dreadful! Stinky! @stinky_crafter is giving away a super cute handmade zip pouch: http://bit.ly/win_svetlana
No need to tell me in the comments, as long as you include @stinky_crafter in your tweet, I’ll know that you did it!
I also have to share with you the hands-down, absolute, best ever, I-will-fist-fight-you-if-you-disagree-with-me recipe for Hot Buttered Rum. Now, I’m not a big fan of the hard liquor. Actually, that’s not true. I do like hard liquor, but it has to be really good and smooth, which usually means expensive, and I don’t like it THAT much that I’m willing to throw down the big bucks. But, lately, I had this huge craving for Hot Buttered Rum. I tried to ignore it, but ultimately it was too hard to resist drinking butter, so I caved. For this recipe I used Ron Vicaro Barrel Select Black Label rum. Myer’s Dark Rum has also been suggested to me as a good choice for Hot Buttered Rum.
Hot Buttered Rum
1/2 cup sugar
1/2 cup brown sugar
1/2 cup (1 stick) butter
3-4 scoops (about 1 cup) vanilla ice cream
Cook sugar, brown sugar and butter in a saucepan over low heat, stirring occasionally, until butter is melted (6-8 min).
Combine cooked mixture with ice cream in a large mixing bowl, and beat at medium speed, scraping bowl often until smooth (1-2 min). Store frozen up to one month. You can refrigerate the mixture, but the frozen version is much easier to manage.
For each serving, put 2-3 heaping teaspoon of the mixture in a mug, add a couple of dashes of cinnamon and a dash of nutmeg, add one shot rum and top off the cup with boiling water and stir. Sprinkle with nutmeg and/or cinnamon to garnish.
(I modified this slightly from the original recipe)
This makes 8-10 individual servings.
Also, it is yummy to add the sugar/butter/ice cream mixture to your coffee the next morning. And, trust me, you’ll need the coffee.