Pumpkin Hot Buttered Rum

Prep:20min

This is an adaption of a pumpkin buttered rum I've seen. Recipe lacked enough spice, pumpkin, and sugar, so it's modified enough to warrant its own recipe. Plus it had no salt. Who leaves out the salt?!

Updated at: Thu, 17 Aug 2023 13:12:14 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories312.1 kcal (16%)

Total Fat14.8 g (21%)

Carbs44.6 g (17%)

Sugars42.7 g (47%)

Protein0.4 g (1%)

Sodium162.2 mg (8%)

Fiber0.9 g (3%)

% Daily Values based on a 2,000 calorie diet

Ingredients

12 servings

Pumpkin Butter

1 cupunsalted butter

room temperature

3 cupsbrown sugar

½ cuppumpkin puree

⅜ tspground pepper

3.5 tspscinnamon

1.75 tspspowdered ginger

1 ¼ tspground cloves

¼ tspcayenne

¾ tspsalt

For the Drink

7 ozwater

boiling, hot

1.5 ozSpiced Rum

2 tbpsPumpkin Butter

Instructions

Beginning Notes

Step 1

Most of this recipe is about combining the ingredients as well as possible. I used a blender AND I ground the salt and ground pepper almost into dust with a mortar and pestle. If you don't have a mortar and pestle, leave out the pepper. Using pre-ground pepper is wrong for this and chunky ground pepper will not be good for good mixed drinks.

Detailed Directions with Mixer

Step 2

1. Cream butter and brown sugar.

Step 3

2. Mix pumpkin puree thoroughly into creamed butter and brown sugar.

Step 4

3. Use mortar and pestle to grind salt into a fine to medium fine powder. Repeat same process for pepper. Add all spices and salt to butter mix and combine thoroughly with mixer.