Pumpkin Chai Hot Buttered Rum
- 2 sticks of unsalted butter room temperature
- 1 1/3 cups brown sugar
- 1/4 cup pumpkin puree
- 1 teaspoon cinnamon
- 1/2 teaspoon ginger
- 1/4 teaspoon ground cloves
- 1/2 teaspoon ground cardamom
- 1/4 teaspoon black pepper
In a medium bowl, beat together the butter & brown sugar until creamy. Then beat in the pumpkin puree until well incorporated.
Add in the spices and beat another minute on medium speed. Spoon into a freezer safe bowl, cover, and store in the freezer for up to one month.
To make your Pumpkin Chai Hot Buttered Rum:
Pour a shot of your favorite rum into a mug. Then add in 1-2 tablespoons of the buttered rum mix (I would allow the mix to sit out at room temperature for about 10 minutes before trying to scoop it out).
Pour in boiling water to about a half inch of filling the mug and then mix.
Top with a scoop of your favorite vanilla ice cream. (This is optional, but I like the extra creaminess the ice cream gives the drink.)
This Pumpkin Chai Hot Buttered Rum would be perfect to serve to your Thanksgiving guests with a warm slice of pie. Or to enjoy after an all day marathon of shopping on Black Friday. Let the stress and hecticness of the season just melt away in this warm mug of yummy… 😉