This spiced ice cream in a mug of hot rum is a perfect holiday drink by the fire or as an after dinner drink. I also really like it, because you can make it ahead only only use what you need. It’s also great for kids to have too (minus the rum). I used a small cookie scoop which was about a the same size as a tablespoon.
Hot Buttered Rum Batter
1 cup butter, softened
1 cup packed brown sugar
2 cups powdered sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1 pint vanilla ice cream, softened
1 cup dark rum
In a large mixing bowl beat butter with an electric mixter on medium to high speed for 30 seconds. Add brown sugar and beat until combined. Blend in powdered sugar, cinnamon, the 1/2 teaspoon nutmeg and cloves. Beat in ice cream until nearly smooth (mixture still will have small lumps). Place batter in a covered airtight container and freeze for up to 1 month (batter will not freeze solid).
For each serving, spoon about 3 tablespoons batter and 1 tablespoon rum into an 8 to 10 ounce heatproof mug; add 3/4 cup boiling water. If desired, serve with a cinnamon stick and sprinkle with additional nutmeg.