Hot Buttered Rum Batter

This is the batter to use for absolutely delicious and buttery Hot Buttered Rums! You can keep this in the freezer for up to 3 months.

Yield

100 servings

Ingredients

1 pound butter
1 pound brown sugar
1 pound confectioners' (powdered) sugar
1 quart vanilla ice cream, softened
1 tablespoon ground cinnamon
1 teaspoon ground nutmeg

Directions

Melt butter in a large pot over medium heat. Blend in brown sugar and confectioners' sugar. Remove from heat, and whisk in the ice cream, cinnamon, and nutmeg. Pour mixture into a plastic container, seal, and freeze.

In a coffee mug, measure 1 tablespoon Hot Buttered Rum Batter and 1 fluid ounce of rum, then fill cup with boiling water. Stir, and sprinkle top of drink with nutmeg.

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