New England is pretty chilly these days and the weather couldn't be more perfect for a cozy festive beverage. We were so excited to stumble upon this divine recipe from celebrity chef, Kathy Casey. Hot Buttered Eggnog... even the name makes us melt... mmmm...

BUTTERED EGGNOG MIX

1/2 pound salted butter (2 sticks), softened

1 Tbsp. finely minced orange zest

1 1/2 cups packed light brown sugar

1 3/4 cups powdered sugar

1 pint very high-quality vanilla ice cream

1 cup high-quality eggnog

1 Tbsp. real vanilla extract

1 Tbsp. ground nutmeg

1/4 tsp. ground cinnamon

1 teaspoon rum extract {if desired}

1 – 1 1/2 oz rum {if desired}

4 – 5 oz boiling water

Directions:

Be sure butter is softened

With an electric mixer; cream butter, orange zest and sugars together in a mixing bowl until totally smooth. Add remaining ingredients and mix until thoroughly combined. Store refrigerated for up to 1 week, or frozen for up to 1 month. Place Buttered Eggnog Mix {and rum} in coffee glass or mug. Stir in boiling water until batter is dissolved. Grate fresh nutmeg over the top. Garnish with orange zest.

*Photo Courtesy of Lara Ferroni