Hot Buttered Rum

Batter:

2 cups of butter
2 cups softened vanilla ice cream
1/2 lb. confectioner's sugar
1/2 lb. brown sugar
1 1/2 tablespoons ground cinnamon
1 1/2 teaspoons ground nutmeg
1 1/2 tablespoons vanilla extract

In a mixer, blend in order: butter, brown sugar, confectioner's sugar. After the sugar and butter are well blended, add the softened ice cream. Add cinnamon, vanilla and nutmeg, blend until smooth. Yields about 1 1/2 quarts batter, keep refrigerated.

Hot Buttered Rum:

In a large, pre-heated mug add:
1 1/2 oz. of your favorite rum
1 1/2 heaping spoons of hot buttered rum batter

Fill the mug with piping hot water and stir well. Garnish with a dash of nutmeg, a cinnamon stick and a lemon twist.

Enjoy!