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Measurements

Hot Buttered Rum

Yield: 4 cups mix

1 c Butter
1 c Brown sugar
1/2 c Sifted fruit sugar
1 t Ground nutmeg
1 t Ground cinnamon
2 c Vanilla ice cream, softened
Rum
Boiling water

In a small mixing bowl, beat together butter, both sugars and spices until well combined. Beat in the ice cream. Turn into a 4 cup freezer container. Seal and freeze. To serve, spoon about 1/3 cup mix into a mug, add one jigger of rum and 1/2 cup boiling water. Stir well.


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