California Hot Butternut Rum
Serves:
6 people
Cooking Time:
1 hour 20 minutes
Ingredients
- 1 cup aged rum
- 6 bags Earl Grey tea
- 6 cups water, boiling
- 1/4 cup velvet falernum
- Maple syrup, to taste
- 6 tablespoons butternut squash butter
- 8 ounces butternut squash puree
- 1/2 cup (1 stick) California unsalted butter, room temperature
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1 teaspoon ground allspice
- Pinch of ground cloves
- 2 tablespoons dark brown sugar
- Pinch of salt
- 1 teaspoon maple syrup
Instructions
Mixing creamy butternut squash with Real California butter, warming winter spices and a bunch of rum is as good as it gets!
- Mix together the butternut squash butter ingredients. Roll into a log in parchment paper and store in the refrigerator.
- In a large glass bowl, brew the tea in the boiling water. Remove the tea bags.
- Stir in the rum and falernum, then add the butternut squash butter.
- Add maple syrup to taste and enjoy!