Video | Straight Up With The Santa Fe Barman - Hot Buttered Rum - December 28, 2011

"Butter, brown sugar, cinnamon, nutmeg, clove, cardamom, vanilla extract, vanilla ice cream, dark rum"

Another homemade holiday drink from Chris Milligan.

Hot Buttered Rum

½ pound (2 sticks) butter
2 cups brown sugar
½ tablespoon cinnamon
½ tablespoon nutmeg
½ tablespoon clove
½ tablespoon cardamom
½ tsp vanilla extract
1 pint (16oz) vanilla ice cream

Set butter and ice-cream out until they are both at room temperature. Using a
stand mixer or hand mixer, cream the butter and sugar until smooth. Reduce
speed and add the spices and vanilla. Increase speed until thoroughly combined.
Slowly and on a low speed again, add the melted vanilla ice cream (otherwise
your gonna have a mess on your hands!). Let mix for 5 minutes. Stare in an
airtight container for 2 weeks, or portion and freeze.

To Make Hot Buttered Rum: Take 2 heaping teaspoons of batter and place into
your favorite mug with 1 ½ oz dark or amber rum (light rum will not work, and
spiced rum will offset the spices). Stir while adding 6-8 oz of hot water.