Hot Buttered Rum Batter

Perfect! Keep the mix in the freezer for up to a month. You adjust the spice amounts to your liking. I recommend fresh nutmeg right from the "nut". Cook time is freeze time.

• Ready In: 2 hrs 10 mins
• Yields: 1 quart

Ingredients

• 1  cup unsalted butter, softened
• 1 (16 ounce) package confectioners' sugar
• 1  lb light brown sugar
• 1  quart vanilla ice cream, softened
• 1⁄2 teaspoon nutmeg
• 1  tablespoon cinnamon
• 1  teaspoon vanilla

Directions

1. For batter:.
2. In a large mixing bowl, cream the butter and the sugars together until smooth.
3. Add the softened ice cream and spices and mix until smooth.
4. Transfer this to a freezer container with a tight fitting lid.
5. Place in the freezer for up to 1 month.
6. To serve:.
7. Place 2-3 heaping tablespoons of the frozen mix in a coffee mug.
8. Add 1 shot of dark rum and 6 ounces of boiling water and stir until the mixture is melted.
9. Sprinkle top with cinnamon or nutmeg.