Hot Buttered Rum

Here’s a concoction you won’t see many vascular surgeons imbibing anytime soon; drinking butter is generally contraindicated. But the small amount of butter in the classic hot buttered rum won’t hurt you. Basic hot buttered rum is made by simply adding rum to hot spiced cider, and serving it with a pat of butter on top. This recipe, which uses spiced vanilla ice cream as its base, makes for a smoother, creamier version.

Serves ­12

1 cup (2 sticks) unsalted ­butter

23⁄4 cups packed light brown ­sugar

1 quart vanilla ice cream, softened

1 teaspoon ground ­nutmeg

1 teaspoon ground ­cinnamon

1 teaspoon ground ­cardamom

1 teaspoon vanilla ­extract

12 ounces dark ­rum

In a large bowl, combine all the ingredients except the rum, mixing thoroughly with a rubber spatula. Place the mixture into a plastic container with a lid; seal and freeze.

To prepare the drinks, place 2 heaping tablespoons of the frozen batter in each mug, add 1 ounce of rum and 3⁄4 cup of boiling water. Stir until the batter is completely melted. For a nonalcoholic version, simply omit the rum.

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