Look for the seal.

California Hot Butternut Rum



– 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 For the Butternut Squash Butter: – 8 ounces butternut squash puree – 1/2 cup (1 stick) Real 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
Find real california milk products near you
Find & Buy


Prep time: 1hr and 5mins

Cook time: 10 mins

1. Mix together the butternut squash butter ingredients. Roll into a log in parchment paper and store in refrigerator.

2. In a large glass bowl, brew the tea in the boiling water. Remove the tea bags.

3. Stir in the rum and falernum, then add the butternut squash butter.

4. Add maple syrup to taste and enjoy!

Servings: 4