JULY 27TH – SCOTCH and CREME BRULEE

Hot Buttered Rum for One

1 ½ tsp. butter

1 (1.5 oz.) jigger dark Jamaican rum

1 Tbsp. brown sugar

2 Tbsp. crème brulee flavored ice cream

1 ½ tsp. confectioners’ sugar

1 pinch ground cinnamon

½ c. simmering water

1 pinch ground nutmeg

Combine butter, brown sugar, and confectioners’ sugar in large coffee mug; stir with fork until well combined. Pour in rum; add ice cream and cinnamon; fill with simmering water. Mix drink with fork until ice cream and butter have melted together to make a creamy topping. Sprinkle with dash of nutmeg; serve.