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HOT BUTTERED RUM 1 lb. butter (room temperature) 1 box brown sugar 1 box powdered sugar 1 tsp. cinnamon 1 tsp. nutmeg 1/2 gal. vanilla ice cream, slightly thawed Combine all ingredients in a large bowl. Mix well until a thick batter forms. When ready to use, put 2 or 3 heaping tablespoons of mix in a large mug, add 1 jigger dark rum (optional); fill with boiling water. Mixture keeps 3 weeks under refrigeration, 8 weeks frozen. May be put in jars and given at Christmas. Kids love - no rum - this in place of hot chocolate. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. Help Us Improve The Database! If you've tried this recipe, tell us how you liked it on a scale of 1 to 5 (1 = I didn't like it, 5 = I liked it very much): Haven't tried it 1 - Didn't like it 2 - Liked it at little 3 - So-so 4 - Good 5 - Great! Was this recipe an exact duplicate of another recipe in the database? Yes No Was this recipe incomplete, incorrect, or confusing in any way? Yes No Short comment about this recipe: (50 characters or less.) Thanks for your help!