monday. hot butter rum.

it's that time of year. cold, windy, the promise of that swirly, whirly white fluffy stuff. what better way to get warm than rum? i mean, really? is there any better drink this time of year than hot butter rum? nope. at least not for me!

p.s. this picture isn't what it actually looks like, but apple cider butter rum looked dang good, too! i was lazy and didn't take pictures this weekend. might have to post this recipe later this week!

the husband left on another hunting excursion friday, and i thought i'd make a batch to have ready for his homecoming! have the fire blazing in the living room, steaming hot butter rum, lights turned down ... and the two crazies building a fort right in the middle of it, squealing and running around like little loons. Who wouldn't want to come home to that?!

anyway, hot butter rum batter is way easy to make, and so good. buy extra rum ... this batch makes enough for 100 servings, but stores in the freezer quite nicely for up to six months (recipe from allrecipes.com)!

ingredients.

1 lb. butter
1 lb. brown sugar
1 lb. confectioners' sugar
1 qt. vanilla ice cream, softened
1 TBS ground cinnamon
1 tsp. ground nutmeg

how-to.

1. melt butter in a large pot over medium heat.
   
2. blend in brown sugar and confectioners' sugar. remove from heat, and whisk in the ice cream, cinnamon, and nutmeg.
   
3. pour mixture into a plastic container, seal, and freeze.
   

later in the day ...

1. measure 1 TBS Hot Buttered Rum Batter and 1 oz. of rum (or more depending on the day you've had) into your favorite mug.
   
2. fill your cup with boiling water, stir, and sprinkle top of drink with nutmeg and/or cinnamon.