Recipe:
2 sticks unsalted butter, softened (now you KNOW it'll be good)
2 3/4 cups packed light brown sugar
1 quart vanilla ice cream, softened
1 tsp. ground nutmeg
1 tsp. ground cinnamon
1 tsp. vanilla extract
dark rum
Cream the butter and sugar in a large bowl using a hand mixer on low speed. Add ice cream, spices, and vanilla. Mix until well blended (try not to incorporate too much air in the mixture). Place mixture in a plastic container with a lid, seal and freeze. When ready to serve, scoop two heaping tablespoons of the mixture into a mug, add a jigger of rum and fill with boiling water. Stir lightly to combine.
Is there any better concept than drinking butter? Drinking cheese, perhaps. But this will have to do for now. This is a rich, decadent treat on a cold winter evening. The butter will float to the top of the beverage, creating a creamy head and each sip is deliciously satisfying. The best part about this recipe is it makes enough for a dozen or so servings, so one batch will deliver multiple mugfuls of happiness. Kristin and I have enjoyed this many times this winter.
Supposedly, traditional hot buttered rum was made by adding rum to hot cider and floating a pat of butter on top. I like this recipe a lot better.
