Hot Buttered Rum with Ice Cream

1 pound butter
1 pound brown sugar
1 pound confectioners’ sugar
1 quart vanilla ice cream, softened
1 tablespoon ground cinnamon
1 teaspoon ground nutmeg

Melt butter in a large pot over medium heat. Blend in brown sugar and confectioners’ sugar. Remove from heat, and stir in the ice cream, cinnamon and nutmeg. Pour mixture into a plastic container; seal and freeze.

In a coffee mug, measure 1 tablespoon of the above batter and 1 fluid ounce of rum, then fill cup with boiling water. Stir and sprinkle top of drink with nutmeg.

Hot toddy

The quintessential winter warmer, and frequently mistaken as a cold remedy! The hot toddy is simply lemon, hot water, spirit of choice and honey. Whiskey and brandy are the most popular, but Tuaca and other liquors work well too.

Tom and Jerry

Like eggnog but want to try something different? This dates back to the early 1800’s.

1 egg yolk
1 tsp sugar
1 1/2 oz light rum
1/4 tsp allspice

Mix vigorously, pour into 6 oz mug and top with hot water

Add nutmeg
1 egg white, beat until stiff & pour into mug
1/2 oz brandy, stirred in

Wassail

Dating from the Middle Ages, Wassail is an old English toasting punch. There are several variations, from red wine to ale, sherry, brandy, tea and differing juices. This recipe combines beer (more than likely the traditional base) with cider, which is how it is more commonly thought of today.

Makes six servings
1 teaspoon freshly ground allspice
1 teaspoon freshly grated nutmeg
½ teaspoon ground ginger
½ cup brown sugar
Juice of 1 orange, plus peel
Juice of 1 lemon, plus peel
8 oz hot water
32 oz brown ale
12 oz hard cider

In a large, non-aluminum pot, combine the spices, brown sugar, orange and lemon juice and spiral peels with the hot water. Cook over medium heat, stirring frequently, until hot. Add the ale and cider and cook until steaming (not boiling.) Ladle into warmed heat-resistant mugs.