If you've read my cookbook, you know the story of how my cooking career started with my family's heirloom cookbook. These recipes were passed down all the way back to the 1800's and have inspired me from the day I received the book. One of my favorite cocktails from the book that I make throughout the holiday season is my grandmother's recipe for Hot Buttered Rum. If you wanted to give this a modern twist, you could also do it with Bourbon or any Barrel-Aged spirit (I do find the classic spiced rum to be the best though). This is such a fun DIY for guests at your party. Or you could even bring the "hot butter" in a glass jar with a bottle of booze as a hostess gift to the next gathering you attend.
1/2 pound softened butter
1/2 pound light brown sugar
1/2 pound confectioners sugar
1 teaspoon ground cinnamon
1 pint vanilla ice cream
Dark spiced rum, bourbon, or any barrel-aged spirit - for serving
Cinnamon sticks - for serving (optional)
Whipped cream - for serving (optional)
Beat together the butter, brown sugar, confectioners sugar, and cinnamon until light and fluffy. Fold in the ice cream and freeze until firm.
Serve in mugs or heat-proof glasses with 3 tablespoons of the frozen "hot butter" and 1 shot (or to taste) of booze per cup. Top with hot water and add a cinnamon stick and whipped cream if desired.