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Hot Buttered Rum


      1 qt. vanilla ice cream
      1 lb. butter
      1 lb. brown sugar
      1 lb. confectioner's sugar
      2 tsp. nutmeg
      2 tsp. cinnamon
      Rum or boiling cider
      Boiling water
      cinnamon sticks (optional) as stirrers


    In large bowl let ice cream and butter sit at room temperature until soft. Mix  together; stir in sugars, nutmeg and cinnamon. Blend until smooth. Freeze (mixture remains  spoonable). To serve, spoon 3 tablespoons batter in mug, add 1 jigger of rum and 6 oz.  boiling water (or use boiling cider and 2 tablespoons of batter). Serves 30

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