Blog Post 12/24

Here’s the recipe I have for what is technically hot buttered rum, either alcoholic or non. My family called it a hot toddy.

Makes 100 servings. Feel free to half or quarter the ingredients to make less at a time.

1 pound butter

1 pound brown sugar

1 pound confectioner’s sugar

1 quart vanilla ice cream, softened

1 tablespoon ground cinnamon

1 teaspoon ground nutmeg

Rum, optional

1. Melt butter in a large pot over medium heat. Blend in brown sugar and confectioner’s sugar. Remove from heat and whisk in the ice cream, cinnamon, and nutmeg. Pour mixture into a plastic container and freeze.
2. In a coffee mug, measure 1 tablespoon ice cream mixture and 1 fluid ounce of rum (if using), then fill cup with boiling water. Stir, then sprinkle with nutmeg.

That’s all there is to it! It sounds like a whole lot of sugar and butter, but a serving is only a tablespoon of the concoction. It will last for a very long time.

Enjoy your holiday!

P.S. Now that I’ve made it with my daughter and tasted it before I froze it, it brought back so many memories. I almost can’t believe how the taste of it conjured up thoughts of drinking it more than 33 years ago.

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