Hot Butternut Rum

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Hot Butternut Rum

Hot Butternut Rum
2/3 cup unsalted butter
2/3 cup light brown sugar
1½ cups cooked butternut squash*
1 cup dark rum
3½ cups coconut rum, divided

Prep: 15 minutes, Serves 10 to 12

1. Cream together butter, brown sugar, squash, dark rum and 1 cup coconut rum in a mixer on low setting.

2. Add 2 oz. of mixture to the bottom of each heat-proof glass or mug. Add 2 oz. coconut rum, then fill glass with boiling water.

*You can also substitute canned pumpkin here.


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