Hot Buttered Rum

Ice cream makes this Hot Buttered Rum from Zig Zag Café bartender Kasy Fitch ultra-rich and creamy. And the nearly 20-year-old recipe still garners rave reviews from customers, including Fitch’s own mother.

2 oz. rum
4 oz. boiling water
3 Tbsp. hot buttered rum batter (see below)
Tools: barspoon
Glass: warm mug
Garnish: dusting of ground cinnamon

Add batter and rum to the bottom of a warm mug. Slowly fill with hot water, stirring to thoroughly incorporate all ingredients. Garnish.

Hot Buttered Rum Batter
1 quart vanilla ice cream
1 lb. unsalted butter
1 lb. brown sugar
1 lb. powdered sugar
3 tsp. ground nutmeg
3 tsp. ground cinnamon
Tools: large bowl, hand mixer

In a large bowl, let the ice cream and butter sit at room temperature until soft. Add the remaining ingredients and mix on medium speed until smooth. Return the batter to the freezer and use as needed.

Kacy Fitch, Zig Zag Café, Seattle