Byron’s Hot Buttered Rum

When my father-in-law served this to my tee-totaling mother, she asked for seconds. It’s that good. You could probably make a non-alcoholic version with rum flavoring added at the end. But I’ve never tried that, so …

1 lb. butter
1 lb. powdered sugar
1 lb. light brown sugar
2 tsp. ground cinnamon
2 tsp. ground nutmeg
1 qt. good vanilla ice cream
whipped cream
cinnamon sticks
boiling water

To make the batter:
Cream the butter, sugars and spices together until light and fluffy. Stir in the ice cream. Freeze in a tightly covered container. (You may want to put a layer of plastic wrap right on top of the batter, if it doesn’t fill the container – nobody likes freezer burned batter!)

To serve:
Slightly thaw the batter, then place 3 Tbsp. batter in a mug. Add 1 jigger of rum, then fill the mug with boiling water. Top with whipped cream, maybe sprinkle a little nutmeg on top, and serve with a cinnamon stick as a stirrer.

Makes 30 servings.

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