https://soundcloud.com/939theriver-1/dec-10-zig-zag-hot-buttered-rum-final

With Jim from Hope & Olive and Magpie Woodfired Pizzeria, Greenfield.

ZIG ZAG HOT BUTTERED RUM

2 oz rum
4 oz. boiling water
3 T hot buttered rum batter (see recipe below)

Add batter and rum to bottom of a warm mug or footed glass (Irish-coffee-style).
Slowly fill with hot water, stirring gently until all ingredients are incorporated.  Garnish with nutmeg or cinnamon.  A cinnamon stick would be nice, too.

Batter recipe:
1 quart vanilla ice cream
1 lb. unsalted butter
1 lb. brown sugar
1 lb. powdered sugar
3 t ground nutmeg
3 t ground cinnamon
In a large bowl, let the ice cream and butter sit at room temperature until soft.  Add the remaining ingredients and mix with hand mixer on medium until smooth. Return the batter to the freezer and use as needed.

Mmmmm, ahhhhhh….