HOT BUTTERED RUM

Taken from My Mother's Southern Kitchen
Compliments of Mary Ann Moore

INGREDIENTS

1 pound (4 sticks) butter, at room temperature

One 16-ounce box light brown sugar

One 16-ounce box confectioners' sugar

2 tsps. ground cinnamon

2 tsps. ground nutmet

1 quart vanilla ice cream, softened

Light rum

Boiling water

Whipped cream

Cinnamon sticks

DIRECTIONS

In a large container, combine the butter, sugars, and spices, beating till light
and fluffy with an electric mixer.

Add the ice cream and stir until well belended.

Spoon the mixture into a 2-quart plastic freezer container and freeze till firm.

To serve the drinks, thaw the butter mixture slightly, then place 3 Tbsps. of the

mixture into each mug or cup and add 1 jigger of rum.

Fill with boiling water and stir.

Top each drink with a dollop of whipped cream and serve with a cinnamon stick stirrer.

(Any unused butter mixture can be refrozen)

YIELD: About 15 mugs or 25 punch cups

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