Hot buttered rum

Serves 76

1 pound light brown sugar, packed

1 pound confectioners' sugar

1/2 pound (2 sticks) butter, at room temperature

1 quart vanilla ice cream, slightly melted

Freshly ground nutmeg for garnish

3 to 4 quarts light rum

In a large bowl or the bowl of an electric mixer, blend sugars, butter and ice cream. Add nutmeg to taste and reserve, well-covered, in the freezer until ready to use.

For one drink, put 2 tablespoons of ice cream mixture in a mug. Add 1 jigger of rum (about 1-1/2 ounces) and pour in boiling water to fill the mug. Add nutmeg to taste and serve.

For a non-alcoholic hot buttered, simply pour ice cream mix into a mug and let it melt slightly. Add nutmeg to taste and serve.

Freeze remaining ice cream mixture in a plastic container for future use.

Adapted from The Frugal Gourmet

Celebrates Christmas by Jeff Smith

Nutrition facts per serving: 207 calories, 4 g fat, 2 g saturated fat, 11 mg cholesterol, 14 g carbohydrates, 0 g protein, 8 mg sodium, 0 g fiber