Hot Buttered Rum
1/2 cup butter, softened
1/2 cup brown sugar
1/4 cup powdered sugar
1/2 teaspoon nutmeg
1/2 teaspoonground cinnamon
1 cup vanilla ice cream, softened
6 jiggers of rum, or to taste
In a small bowl, beat butter together
with brown sugar, powdered sugar, nutmeg, and cinnamon. Beat in the softened ice cream. Pour the ice cream into a freezer-proof
container, seal, and freeze. When ready to serve, put about 1/3 cup of the ice cream mixture into individual mugs. Add 1 jigger
of rum and ½ cup boiling water to each. Stir well and serve. Some people like to add an extra dollop of whipped cream, but
this is not necessary.
Variations: Place 2 jiggers dark
rum, a twist of lemon peel and a cinnamon stick in an ale mug. Fill with boiling hard cider, add a pat of butter and stir
with a cinnamon stick.