Coconut Hot-Buttered Rum

This recipe is excellent made with silver rum, but it's also delicious with gold or aged rum. Garnish with toasted coconut, if desired.

Coconut Hot-Buttered Rum

3 tablespoons Coconut Hot-Buttered Rum Mix (below)
1 1/2 oz. rum
1/2 cup boiling water

Combine Coconut Hot-Buttered Rum Mix and rum in serving cup. Add boiling water; stir to combine.

1 serving

2 1/2 cups Coconut-Hot Buttered Rum Mix (below)
1 1/2 cups rum
6 cups boiling water

Combine Coconut Hot-Buttered Rum Mix and rum in large saucepan or slow cooker; stir in boiling water until blended. Keep warm; do not boil. Serve warm in cups.

12 servings

3/4 cup packed light brown sugar
1/2 cup salted butter, softened
3/4 teaspoon ground nutmeg
3/4 teaspoon ground cloves
3/4 teaspoon ground cinnamon
1/8 teaspoon ground allspice
1 cup vanilla ice cream, softened
3/4 cup cream of coconut
1 teaspoon coconut extract

1. Beat brown sugar, butter, nutmeg, cloves, cinnamon and allspice in large bowl at high speed 2 minutes or until fluffy.

2. Add all remaining ingredients; beat at medium-high speed 2 minutes. Increase speed to high; beat an additional 1 minute or until smooth. (Coconut-Hot Buttered Rum Mix can be covered and refrigerated for up to 1 week or frozen for up to 2 months. If frozen, thaw overnight in refrigerator before using.)

2 1/2 cups