Recipe: Hot Buttered Mix for Rum or Bourbon

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    •1/2 gallon of vanilla bean ice cream
    •1 pound butter
    •1 pound brown sugar
    •1 pound powdered sugar
    •2 teaspoons cinnamon

Melt all of the ingredients in a large pot over medium heat. The brown sugar should be completely melted (takes about 15 minutes). Stir well and let cool. Put in plastic containers and freeze.

Instructions to go with your mix: in a glass coffee mug pour 1 jigger of rum or bourbon and 2 Tablespoons of butter mix. Top with boiling water and serve.

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Regina Charboneau is the owner of Twin Oaks Bed & Breakfast in Natchez, Mississippi. She is the author of Regina's Table at Twin Oaks. More

Regina Charboneau is the owner of Twin Oaks Bed & Breakfast in Natchez, Mississippi. She is the author of two cookbooks: A Collection of Seasonal Menus & Recipes from Regina's Kitchen and Regina's Table at Twin Oaks.
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