INGREDIENTS
1 lb. butter
1 lb. brown sugar
1 lb. powder sugar
1 qt. vanilla ice cream, softened
1 tbsp. ground cinnamon
1 tsp. ground nutmeg
1 cup Rum (Captain Morgan)
PREPARATION
Melt butter in a large pot over medium heat. Add sugar. Remove from heat and whisk in the ice cream, cinnamon and nutmeg. Pour into container, seal and freeze. In coffee mug, measure 1 tbsp. of Hot Butter Rum and 1oz. of regular rum, then fill remainder of cup with boiling water. Stir and sprinkle with nutmeg and cinnamon for garnish.