A warm, spicy, creamy Southern drink that goes down so smooth you won’t even know it’s alcoholic. Coffee variations for fun!
1 Pound Light Brown Sugar
1 Pound Powdered Sugar
1 Pound Salted Butter
1/2 Gallon French Vanilla Ice Cream
1 Tbsp. Cinnamon
1 tsp. Nutmeg
Let ice cream soften until it slides out of the container and can be stirred easily.
Melt butter and mix all the ingredients together in a large bowl or container with lid.
Butter will chunk up as it gets cold in the ice cream. That’s okay!
Freeze mixture overnight.
To serve, put two cookie scoops of mix in a standard mug, add one ounce of rum, finish with boiling water. Stir until mix melts in. Enjoy!
For a delicious, caffeinated variation, finish with dark roast coffee instead of water. This mix does not store well for more than a week to 10 days.