Hot Buttered Rum

Ingredients:

1 qt. Water
4 Bigelow “Constant Comment” teabags
2 c. Apple cider or juice
2 T. Brown sugar, firmly packed
¼ - ½ c. Rum
Dash Nutmeg
Butter

Directions:

In saucepan, bring water to boil. Add tea and cover. Steep 7 minutes. Remove teabags and stir in apple juice, brown sugar and rum. Heat to steaming. Add dash of nutmeg. Ladle into mugs. Drop ½ tsp. butter into each serving. Garnish with cinnamon stick.

Grasshoppers by the Gallon

Ingredients:

1 gallon Vanilla ice cream
8 oz. Whipped topping
1 c. Crème de menthe
1 c. Crème de cacao

Directions:

Soften the ice cream in a large bowl. Add the whipped topping, crème de menthe and crème de cacao and mix well. Spoon in to a freezer container and store in the freezer. Serve in goblets.

You may add green food coloring to ice cream mixture to give dish desired shade of green.

Yield: 16 servings