1 qt. French vanilla ice cream
1 lb. butter
1 lb. brown sugar
1 lb. powdered sugar
2 tsp. nutmeg
2 tsp. cinnamon
Rum
Boiling water
Cinnamon sticks (optional)

In a large bowl let ice cream and butter sit at room temperature until soft. Mix together; stir in sugars, nutmeg and cinnamon. Blend until smooth. Freeze. (Mixture remains spoonable.)

To serve, spoon 3 tablespoons batter in mug, add 1 jigger rum and 6 ounces of boiling water. Use cinnamon sticks as stirrers. (or use 2 tablespoons batter and boiling cider) Serves 30.