Ah, December, when my reclusive side is not only tolerated, but exalted.
When crackling fires, naps with kitties, and piled blankets equal bliss —and
HBO loses to a Rankin-Bass animated special; You know…Heat Miser, The Island
of Misfit Toys, “Put one foot in front of the other.”

Don’t pretend like you don’t still watch them.

December is also the month when this recluse can rationalize drinking a
nightly mug of this decidedly decadent, soul-warming beverage to abate the
chill. I’ve been serving this spiked indulgence, which we’ve nicknamed “Hot
Bubba,” for almost 30 years.

Hot Buttered Rum
servings: About 12

Rich, creamy, spicy, spiked, and soul warming, it wouldn’t be the holidays without a steaming mug of Hot Buttered Rum.
Ingredients:
– 1 pint gourmet vanilla ice cream, softened (I like Ben and Jerry’s)
– 8 oz. light brown sugar (by weight)
– 8 oz. powdered sugar (by weight)
– 8 oz. (2 sticks) salted butter, softened
– ½ teaspoon(generous)ground cinnamon
– ½ teaspoon ground nutmeg, freshly ground preferred
– ½ jigger dark rum or spiced rum
– ½ jigger brandy
– 8 oz. boiling water
– Additional ground nutmeg for garnish

Directions:
1. Make Batter: Using beaters or an electric mixer, beat together softened ice cream, brown sugar, powdered sugar, softened salted butter, cinnamon, and nutmeg until butter is evenly distributed throughout ice cream. Place in a sealable container and store in freezer.
2. Place 2 or more generous Tablespoons of batter into a mug. Add rum and brandy and fill mug with boiling water. Stir until batter is fully dissolved. Sprinkle with nutmeg before serving.
3. Light the fire and let it snow.