This is the batter to use for absolutely delicious and buttery Hot Buttered Rum. You can keep it in the freezer for 3 months.
Melt the butter in a large pot over medium heat. Blend in brown sugar and confectioner's sugar. Remove from heat and whisk in the ice cream, cinnamon, and nutmeg. Pour mixture into a Tupperware container, snap the lid on and freeze.
In a large coffee mug add 1 tablespoon of the batter, a ounce of dark rum and fill the mug with boiling water. Stir and sprinkle with nutmeg.
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