Hot Buttered Rum

Finally.  Snow in Seattle.  We’ve had a gorgeous winter – mostly clear and crisp – but it feels good to have a little of the white stuff falling from the sky.  As is normal, some areas are getting hit much harder than others.  No matter what the situation is in your neighborhood, today is a great day for hot-buttered rum! 

I hesitated to post this recipe but looking back I see I haven’t mentioned it for a few years.  I guess it’s safe to post it again! 

I love that you can make a batch and then store it in the freezer so it’s ready at a moment’s notice.  One morning’s “work” equals lots of days of spicy, warm pleasure. 

Hot Buttered Rum

1 qt vanilla ice cream, softened (let it get almost liquid-y)
1 lb. soft butter
1 lb. brown sugar
1 lb.powdered sugar
2 tsp ground nutmeg
2 tsp ground cinnamon

Cream butter, sugars and spices. When they are thoroughly blended mix in the ice cream.

Store in freezer until ready to use.

To make drinks
Put a generous tablespoon of batter into a mug.

Add a shot of rum. (I prefer a golden rum.)

Mush it around until the batter is soft.

Add boiling water to fill cup.

Stir.

Grate a little fresh nutmeg on the top.