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Hot Butternut Rum
Cream together 2/3 cup unsalted butter, 2/3 cup light brown sugar, 1½ cups cooked butternut squash* (we like the Raley’s Winter Squash in the Frozen Foods section), 1 cup dark rum and 1 cup coconut rum (like Malibu) in a mixer on low setting. Add 2 oz. of mixture to the bottom of a heat-proof glass or mug. Add 2 oz. coconut rum, then fill glass with boiling water. Makes 10 to 12 servings.