4 tablespoons butter (do not use margarine or whipped butter)
½ cup dark brown sugar, lightly packed
½ cup vanilla ice cream, softened
½ teaspoon apple pie spice
Apple Pie Moonshine (we used Short Mountain)
Cinnamon sticks for garnish (optional)
In a saucepan, melt the butter over medium and add the sugar until dissolved and remove from heat. Add the apple pie spice and whisk in the ice cream until blended. Pour the mixture into a container and refrigerate or freeze until needed.
When ready to serve, spoon one tablespoon of the ‘batter’ into a heat-safe glass or mug. Add one ounce of apple pie moonshine and top with hot water. Stir and serve. Garnish with a cinnamon stick and enjoy responsibly.
TIP: This recipe can easily be adapted to the traditional Hot Buttered Rum by substituting a dark rum for the moonshine. Additionally, you can also freeze the batter into ice cube trays, making pre-measured portions for cocktails.