Old-fashioned hot buttered rum is a fun alternative to hot cocoa. Use one scoop of the base for a single cup or make a batch of drinks for a holiday get-together.
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1 cup sugar
1 cup firmly packed brown sugar
1 cup Land O Lakes® Butter
2 cups vanilla ice cream, softened
Rum or rum extract
Combine sugar, brown sugar and butter in 2-quart saucepan. Cook over low heat, stirring occasionally, 6-8 minutes or until butter is melted.
Combine cooked mixture with ice cream in large bowl; beat at medium speed, scraping bowl often, until smooth. Store refrigerated up to 2 weeks or frozen up to 1 month.
Fill each mug with 1/4 cup mixture, about 1 ounce rum or 1/4 teaspoon rum extract and 3/4 cup boiling water; sprinkle with nutmeg.
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