Indulgent Hot Buttered Rum

A real warmer-upper as we move into cooler weather.  This recipe makes quite a lot–enough for a party or to keep in the freezer through the winter.  It makes the best (albeit cholesterol-laden) hot buttered rum I’ve ever tasted.

Indulgent Hot Buttered Rum

1 lb softened butter

1 quart softened vanilla or French vanilla ice cream (softened, but NOT melted)

1lb powdered sugar (I have substituted plain white sugar, and it is passable, but not as creamy)

1 lb brown sugar

1/2 tsp real vanilla

1/2 tsp nutmeg

Using mixer, whip butter.   Add ice cream–mix thoroughly.  Add both sugars a little at a time–mix thoroughly.  Freeze for a couple hours or overnight in covered container. To make the drink, in a large mug, combine a large dollop of the mixture, a shot of rum (light or dark), and fill with boiling water to the top of mug.  Garnish with cinnamon stick if you wish.