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Hot Buttered Rum is more than a drink; it's also the name of an American five-piece progressive bluegrass act based in the San Francisco Bay area. The band aims to weave together the traditions of folk and bluegrass with the modern influences of rock-n-roll, reggae and acoustic singers/songwriters.

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Ease of Preparation: Easy

Preparation Time: 5 min

Cook Time: 10 min

Servings: Eight 8-ounce cups

Recipe By: Organic Valley Test Kitchen

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Hot Buttered Rum

Friends and family will be asking for a refill, as this delightful beverage is hard to resist.

1 cup Organic Valley Salted Butter, softened
1/2 cup brown sugar
1 tablespoon rum extract
1 teaspoon Simply Organic Cinnamon
1 teaspoon Simply Organic Nutmeg
2 cups vanilla ice cream
8 slices (1/4-inch each) Organic Valley Salted Butter
Using a handheld mixer, thoroughly mix the butter with brown sugar, rum extract, cinnamon, and nutmeg. Set aside.

Heat 4 cups of water, vanilla ice cream, and the butter-rum batter in a saucepan on medium heat for approximately 10 minutes, or until desired temperature is reached.

Pour into cups and top each with a slice of butter prior to serving.
Chef Suggestions
Serve with Eggnog Spiced Sugar Cookies.

Add 1 to 2 teaspoons of Simply Organic Vanilla Extract.

Omit rum extract and add rum to your liking.

Pour over vanilla ice cream in bowl for a rich treat.

Add a cinnamon-stick stirrer to each cup.
Cinnamon Ground Ceylon
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Cinnamon comes from the bark of an evergreen tree. Cinnamon's sweet, spicy and warm fragrance adds pungent sweetness to your favorite baked goodies. Though often used interchangeably, cassia and cinnamon are not the same.

Cinnamomum cassia (grown primarily in China and Indonesia) is reddish-brown and pungently sweet, while Cinnamomum zeylanicum (from Sri Lanka and India) is buff-colored and mild. Cassia is usually preferred for its more intense color and flavor.

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Nutrition Facts
As prepared, each serving contains 380 calories, 33g total fat, 90mg cholesterol, 230mg sodium, 22g total carbohydrate and 2g protein.

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