BELFAST — Delvino’s Grill & Pasta House is getting ready for Leaf Peeper Season with an old fashioned comforting fall cocktail: The Spiced Hot Buttered Rum Toddy.

In a surprising twist before the drink becomes hot, they use a frozen concoction made with vanilla ice cream, brown sugar, cinnamon, nutmeg and butter chilled in a small ramekin. This is a creamy and comforting drink, especially after a cold, blustery day outside, and the cool whipped cream topping with nutmeg blends well with the warmth of the melted butter and spiced rum. 

Bartender Shelly Crisch said if you want to kick up the fat factor a notch, you may substitute a steamed half and half cream of milk in place of the hot water, but for this version, they went with the fewer calories.

“It’s like a hot chocolate, but an adult hot chocolate,” said Crisch. “It’s warm on the outside, so you can warm your hands around the glass and it warms your insides.”

Watch the video to see how the cocktail is made. To make this simple drink at home you’ll need:

• 1 ½ oz. of spiced rum such as Captain Morgan
• Two heaping tablespoons of vanilla ice cream, brown sugar, cinnamon, nutmeg and butter (frozen ahead of time)
• Three ounces of boiling hot water from a kettle or steamed cream or milk
• Whipped cream
• Freshly ground nutmeg for garnish
• A hot toddy glass or coffee mug

To see more of Penobscot Bay Pilot’s “What’s In That Cocktail” recipes over the years visit: Iconic craft cocktails of the Midcoast

Kay Stephens can be reached at news@penbaypilot.com