I share this recipe with friends and family, and I think I have posted it here, but it has been revised slightly. Well, I've included an option.
When I make hot buttered rum, it is a creamy, boozy, spicy concoction that really has people clamoring for more. Be careful, though! Too many of them and you might find yourself dancing on the table tops, an act for which I am not responsible!
For my hot buttered rum, you need:
1 pint vanilla OR caramel ice cream (this is the new twist), softened
1 stick butter, softened
1 cup dark brown sugar
1/8 teaspoon ground cloves
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg (bonus points for having the fresh stuff to grate)
1 bottle dark, dark rum
I put the softened butter and ice cream together in a mixing bowl. Add the sugar and spices and whip it until it's combined. Put it in a container and pop it in the freezer.
When you're ready for your drinkie-poo, add 2 tablespoons of the batter to a cup. Pour in a shot of rum, top it off with boiling water, and stir well to combine. Garnish it with whipped cream if you want, and maybe pop in a cinnamon stick and/or grate some fresh nutmeg on the top.
This year, we're all about the caramel ice cream, as it's my boyfriend's favorite flavor of...well, everything.