1 lb. real butter
2 lbs. brown sugar
1/2 gallon French vanilla ice cream
4 tbsp. honey

Let butter and ice cream stand (in large bowl with lid) until room temperature. Mix butter, ice cream, brown sugar, honey together. Scoop 2 to 2 1/2 big tablespoons of batter into mug. Add 1 jigger (1/2 oz.) brandy and 1/2 oz. rum) and fill mug with boiling hot water. Top with nutmeg after stirring rum mixture. Keep a bottle or decanter of 1/2 rum and 1/2 brandy mixed all the time ahead of time. The base keeps the mix and use it later. Cheers!