Can't wait to make a big batch of hot buttered rum mix. Needs to be a little cooler!
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1 lb (4 sticks) butter
1 lb. dark brown sugar
1 lb. powdered sugar
2 TB cinnamon
2 tsp nutmeg
pinch of salt (to taste)
2Â quarts vanilla ice cream
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Melt the butter in a large pot over medium-high heat...stir in brown sugar/powdered sugar until disolved and bubbly. Remove from heat, cool slightly...whisk in ice cream, cinnamon, nutmeg and pinch of salt until blended and ice cream is melted. Pour into a large container with fitted lid (plastic is fine) and freeze.
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To make, measure 1 heaping TB of rum batter, one ounce of rum (Meyer's dark is best! You can use more than an ounce...no one's judging
) in a coffee mug and fill with boiling water, stir, enjoy by the fire.
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Makes a ton...lasts most of winter! Yummy topped with whipped cream and shaved chocolate.
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