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1/2 lb. powdered sugar
1/2 lb. dark brown sugar
2 c. French vanilla ice cream
1/2 lb. butter
1 tsp. nutmeg
1 tsp. cinnamon
1 tsp. allspice

Melt ice cream and butter in a heavy saucepan. Add
sugars and spices. Cook on low heat until consistency of cake
mix. Cool and refrigerate. Once cooled, store in a glass
container, keep refrigerated until used.
To Mix: Place 2 teaspoons of mix and 1 shot of rum per
cup of hot water. Garnish with cinnamon stick if desired.
This also make a nice Christmas cheer gift idea!

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