A fall twist on this cozy warm cocktail Pumpkin Spice Hot Buttered Rum is just as decadent as hot chocolate, with a delicious batter you can make in advance and serve up all season long!
Cream the butter and sugar in a mixer. Add the pumpkin and spices. Mix until thoroughly combined.
Heat water or tea to near boiling.
Scoop 2 tablespoons of the batter into your glass.
Add 2 oz. of rum.
Pour in hot water (or tea) until the glass is full to the desired amount. Stir to combine.
Top with whipped cream, cinnamon sticks, and nutmeg and serve.
Optional: Drop a scoop of vanilla ice cream in before topping to make a Pumpkin Spice Hot Buttered Rum Float!
Store remaining batter in the freezer until needed again.
** This recipe creates 6 cocktails. But you need to make each one individually. You don't retain as much heat and the flavors don't blend as well in big batch form.
*** Adjust amounts to make more or less. To use a full can of pumpkin you'll need about 2 1/2 sticks of butter!
**** To make a Virgin/Kid-Friendly Version: Remove the rum. Replace with additional water or tea. Add in 2 teaspoons of rum extract or flavoring if desired.