Woof. The holidays were a rough one. I was warned that this year would be the hardest with my mom passing away on the cusp of the holidays. And Thanksgiving right until New Year’s Day went dreadfully slow. Cards in the mail were a roulette wheel of condolences cards and Christmas cards, sometimes a mix of the two. We didn’t send out cards this year after last year’s effort to which someone’s brother said it was “totally gay.” (Why would you tell me that??) Suffice to say, we didn’t celebrate the holidays.
In the meantime, the cold weather was a welcome change. We both fell sick and to warm us up, I made a soothing concoction of hot buttered rum. The mix of brown sugar, ice cream, cinnamon and rum topped off with hot water was better than any cold medicine plus it was a nice substitution for dessert. It’s a recipe that easily configured for one person but we were drinking it every night, I went ahead a mixed up a hot buttered rum batter — basically a premixed, bigger portion of everything minus the rum and water that’s stored in the freezer until I’m ready for a boozy treat.
Hot Buttered Rum For One
1 1/2 teaspoons butter
1 1/2 Tablespoons brown sugar
2 Tablespoons vanilla ice cream
1 jigger spiced rum
Combine butter, sugar, ice cream and cinnamon in a large mug. Add rum and whisk. Top off mug with hot water, mix until butter is dissolved and add more sugar if desired. Drink hot.