THE SLEDMAKER'S HOT TODDY RECIPE


 
The Sled Book

This warm winter drink is guaranteed to induce a warm after-sledding glow. Makes 4 quarts:

1 quart Ben & Jerry’s vanilla ice cream, softened
1 pound organic butter
1 pound brown sugar
1 pound powdered sugar
2 teaspoons freshly ground nutmeg
2 teaspoons ground cinnamon
Meyer’s Dark Rum
Boiling water

In a large bowl, mix together all ingredients except the rum and water.

For 1 serving, in an 8-ounce mug, gently stir together 1 once of rum and 4 tablespoons of the frozen mix; fill the mug with boiling water and stir again.

Freeze any of the unused ice cream mixture to make more hot toddies after the next time you go sledding. It will keep frozen for up to four months.

 

--Excerpted from The Sled Book by Brice Hoskin, Skipstone, 2008

   
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