Hot Buttered Rum

Servings: 12


1 cup butter, softened
1 cup brown sugar
1 cup granulated sugar
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
2 cups French vanilla ice cream, softened
1 1/2 cups (12 ounces) rum
6 cups boiling water

Cooking Directions:

Prep Time: 20 Minutes

In a mixing bowl, cream butter, both sugars and spices until light and fluffy.

Beat in the ice cream. Transfer to a container, cover and freeze.

To serve: Spoon 1/3 cup frozen ice cream mixture into a mug.

Add 1 ounce (1/8 cup) rum and 1/2 cup boiling water. Stir well and serve.

Creative twist: Try substituting hot coffee for the water or substitute different flavored ice cream such as chocolate.

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