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
