
From Imbibe Magazine·View original →
Combine the rum and hot water in a warmed tempered-glass mug. Add a spoonful of batter and stir until dissolved. Top with whipped cream, if desired, and garnish with freshly grated nutmeg. Hot Buttered Rum BatterSoften the butter and ice cream, then cream together with the sugars, beginning with the powdered sugar, and add spices to taste. Transfer to an airtight container and store in the fridge for up to 1 month, or the freezer for 3 months.