Hot Buttered Rum

There's hardly anything better than cuddling up in front of the fire with that someone special and a hot mug of something. For the past couple of years, that hot mug has been "Hot Buttered Rum."

I originally found the recipe when I was working at my last hotel and we served it at our client Christmas party. It originally caught my eye because of the vanilla ice cream and brown sugar -- a yummy combination in my book.

The "batter" is quite easy to make. Melt a pound of butter, then the brown sugar and confectioner's sugar with the nutmeg and cinnamon. Next goes a quart of ice cream and it all melts together in a large pot. Put this mixture in the freezer until you're ready for the drink.

Get out your mugs (pictured are my special holiday mugs from my friend, Valeska -- they're now a holiday tradition too), and pour a shot of dark rum into the bottom of the mug. Scoop 1-2 ice cream scoops of batter into your mug and then pour hot water in. Stir and enjoy!

Here's the recipe. It's certain to be a highlight at next year's cookie exchange party or during your Christmas Eve present-opening extravaganza. Merry Christmas!

HOT BUTTERED RUM
1 lb. butter
1 lb. brown sugar
1 lb. confectioners’ sugar
1 qt. vanilla ice cream, softened
1 T ground cinnamon
1 t. ground nutmeg

Dark Rum

1. Melt butter in large pot over medium heat. Blend in brown sugar and confectioners’ sugar. Remove from heat and whisk in the ice cream, cinnamon and nutmeg. Pour mixture into a plastic container; seal and freeze.
2. In a coffee mug, measure 1-2 scoops Hot Buttered Rum batter and 1 fluid oz. of rum. Fill up with boiling water. Stir, and sprinkle top of drink with nutmeg.