Hot Butternut Rum

Something Extra:
Holiday Edition

Recipe Theme

Happy holidays from all of us at Raley's, Bel Air and Nob Hill Foods! Let us help you make your holiday meal, party or cookie exchange magical!


Hot Butternut Rum

Hot Butternut Rum
2/3 cup unsalted butter
2/3 cup light brown sugar
1-1/2 cups cooked butternut squash*
1 cup dark rum
1 cup coconut 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.

*You can also substitute canned pumpkin here.


To add your comments, please log in.


© 2015 Raley's Family of Fine Stores