Hot Buttered Rum (Print Version)

# Ingredients:

01 - 2 ounces dark rum.
02 - 2 tablespoons spiced butter batter.
03 - 6-8 ounces boiling water.
04 - Cinnamon stick for garnish (optional).
05 - 2 cups vanilla ice cream, softened.
06 - 1 cup salted butter, softened.
07 - ½ cup light brown sugar.
08 - ⅓ cup granulated sugar.
09 - 1½ teaspoons ground cinnamon.
10 - ½ teaspoon ground nutmeg.
11 - ¼ teaspoon ground cloves.
12 - ¼ teaspoon sea salt.

# Instructions:

01 - Combine softened ice cream, softened butter, both sugars, all spices, and sea salt in a mixing bowl.
02 - Mix ingredients until smooth and evenly combined.
03 - Transfer the batter to an airtight container and freeze.
04 - Add 2 tablespoons of butter batter and 2 ounces of dark rum into a heat-safe mug.
05 - Pour 6-8 ounces of boiling water into the mug.
06 - Stir until the butter batter completely melts. Garnish with a cinnamon stick if desired.

# Notes:

01 - Batter keeps in freezer up to 3 months.
02 - Makes enough batter for 32 drinks.
03 - Can be made non-alcoholic by omitting rum.
04 - Use dark rum for best flavor.

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