Maple Ginger Hot Buttered Rum; Jen Causey

MAPLE GINGER HOT BUTTERED RUM
As temperatures finally hit the much promised lows, cosy up with some hot buttered rum tonight. This recipe is by photographer and friend, Jen Causey. It first appeared on the blog Nectar and Light. This recipe is from her father, who hails from Georgia.   

Combine 1 cup of sugar, 3/4 of a cup of Maple Syrup, 2 cups of Brown Sugar, 2 tablespoons of Morris Kitchen Ginger Syrup (optional) ginger syrup and 2 cups of Butter in a 2-quart saucepan. Cook over low heat, stirring occasionally, until butter is melted (6-8 min).

Combine cooked mixture with 4 cups of Ice-Cream in a large mixing bowl, and whisk until smooth (1-2 min). Store refrigerated up to 2 weeks or frozen up to one month.

For each serving, fill one-quarter of a mug with mixture, add 1 ounce (or more) Rum and 3/4 of a cup of Boiling Water. Sprinkle with Nutmeg.

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PHOTOGRAPH BY JEN CAUSEY.
Check out her Simply Breakfast here.

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