Celtic Homemade Hot Buttered Rum

"What butter and whiskey won't cure there's no cure for." (Scottish Proverb). Yet another recipe from my favourite book, Celtic Folklore Cooking, by Joanne Asala. Holidays associated with this recipe: Yule, Esbat celebrations.

• Ready In: 1 hr 5 mins
• Serves: 6-8
• Yields: 6 jiggers of rum

Ingredients

• 1⁄2 cup butter, softened
• 1⁄2 cup brown sugar
• 1⁄4 cup powdered sugar
• 1⁄2 teaspoon nutmeg
• 1⁄2 teaspoon ground cinnamon
• 1  cup vanilla ice cream, softened
• 9  fluid ounces rum (to taste)
•  boiling water

Directions

1. In a small bowl, beat butter together with brown sugar, powdered sugar, nutmeg, and cinnamon.
2. Beat in the softened ice cream.
3. Pour the ice cream mixture into a freezer-proof container, seal, and freeze.
4. When ready to serve, put about 1/3 cup of the ice cream mixture into individual mugs.
5. Add 1 jigger of rum and 1/2 cup boiling water to each.
6. Stir well and serve. Add whipped cream if you like.
7. Variation: Place 2 jiggers of dark rum, a twist of lemon peel, and a cinnamon stick in an ale mug. Fill with boiling hard cider, add a pat of butter, and stir with a cinnamon stick.