Hot Buttered Rum

We found this recipe for Butter Batter, created by Kasy Fitch, bartender at Zig Zag Café. We usually use tiny Japanese winter ceramic mugs and therefore the recipe below is our take on the correct proportions.

2 oz. rum
4 oz. hot water
4 Tbsp. butter batter
ground cinnamon to top

Making the drink is simple. Add batter and rum to the bottom of mug and add hot water. Stir gently but thoroughly. Garnish with ground cinnamon. The best part of this cocktail is the butter batter! Below is the recipe.

Butter Batter
1 quart vanilla ice cream

1 lb. unsalted butter
1 lb. brown sugar
1 lb. powdered sugar
3 tsp. ground nutmeg
3 tsp. ground cinnamon

Several freezer friendly plastic containers

Let ice cream and butter soften to room temperature. Add all ingredients and combine using mixer set on medium speed until smooth. Pour mixture into several containers (some for you & your friends). Return batter to freezer and to solidify. This should last at least six months in the freezer. It is excellent as a nonalcoholic drink as well.