A former Paddock Club customer came in today insisting I give him the recipe for hot buttered rum from the Arcade spot when Sarah and I ran it.
A test of my brain cells and no recollection. I texted Sarah who remembered the concoction as a recipe from DPW Superintendent Gene Hayes. So I called him and here it is.
For the base batter
1 cup butter and one cup brown sugar heated for seven minutes, not to boiling but close.
Fold in two cups of vanilla ice cream. Maybe a little extra vanilla extract if that suits you.
This can be frozen or just refrigerated if not used right away.
For the drink, heat a coffee mug and put a quarter cup of the batter in, along with your choice of rum or rums. (Maybe spiced or a dark rum for variety)
Then fill with hot water and garnish with cinnamon, nutmeg or whatever suits you.
That's the DPW Hot Buttered Rum. Copyright 2015