Makes batter for 10 to 12 drinks
½ cup softened unsalted butter (1 stick)
2 cups light brown sugar
1 teaspoon ground cinnamon
½ teaspoon ground cardamom
¼ teaspoon grated nutmeg
1 teaspoon minced orange zest
1 pinch each ground cloves and salt
1 quart vanilla ice cream, softened
Add rum* and 2 tablespoons of butter batter to a mug. Top with 4 to 6 ounces of boiling water and stir until integrated.
For the butter batter: In a bowl, stir together everything but the ice cream, then stir in the ice cream. Transfer to an airtight container, seal it and store it in the freezer until needed.
*Note on rum: I prefer something of a medium age and strong. Barrel aging confers caramel and spice notes which go well with the drink. White rums lack this, and dark rums will overpower the drink and add unwanted bitterness. I love a good Demerara rum here, such as Lemon Hart 8 Year Old or El Dorado 15 Year Old Special Reserve.
This recipe appears in the print edition of the February 2017 issue.
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