Hard Sauce can is most often made using bourbon, but feel free to substitute you choice of spirits. Rum and Amaretto are also good. This sauce is traditionally served over Creole Bread Pudding. My father liked it over gingerbread.
1/2 cup butter, softened
1/2 cup powdered sugar
2 Tbsp bourbon
1/2 tsp nutmeg, freshly grated
In a medium bowl, cream together the butter and powdered sugar until smooth. Stir in the bourbon and nutmeg until totally blended.