After the 2012 Winter Rondy, I was asked for my hot buttered rum recipe. Here it is:
RONDY HOT BUTTERED RUM
1 lb. butter, softened
1 lb. brown sugar
1 lb. powdered sugar
1 quart vanilla ice cream
1-2 tsp. nutmeg
2 tsp. cinnamon
Bottle of Rum
GARNISH (optional): cinnamon and nutmeg
NOTE: this produces quite a bit of "batter". You can easily half this and have plenty.
Cream together butter and sugars. Add ice cream and spices. Cream all together so well mixed. Freeze the batter and store until needed. Serve with 2 TableSpoons batter into each mug. Add Rum to tasted and finish with boiling water. Sprinkle with cinnamon or nutmeg on top if you'd like. Serve while hunkered down in a heated tipi in the middle of a snow storm.