Release day is tomorrow and I’m a ball of anxiety! So, tomorrow I’ll post all of the things, links, etc.

Tonight, I’m sharing a family recipe for the holidays.

I haven’t made it in years until tonight, but here is the Hot Buttered Rum recipe my Dad got from a guy he worked with at the mill, who got it from his wife. In those days, there was no internet. We valued this recipe like gold. 

Be prepared for calorie overload!

1 pound unsalted butter, melted and let cool (you don’t want it hot, but you don’t want it solid again, either. I soften it to room temp, usually.)
1 pound powdered sugar
1 pound light brown sugar
1 quart vanilla ice cream (softened)
1 T cinnamon
1 1/2 tsp nutmeg

Beat softened butter with sugar until smooth. Add ice cream, mix until smooth. Add cinnamon and nutmeg. Mix until mixed. Pour in container of choice. I use mason jars. This fills five pints with a little left over. 

To prepare: put 2-3 heaping T in hot water, add dollop of rum (rum really does work best) or drink without any alcohol at all. Mix well. Add whipped cream. 

Bonus: when the holidays get you down, you can just eat this stuff off a spoon from your fridge. Instant sugar high, also addictively amazing.