California Hot Butternut Rum

Ingredients

• – 1 cup aged rum
• – 6 bags Earl Grey tea
• – 6 cups water, boiling
• – 1/4 cup velvet falernum
• – Maple syrup, to taste
• – 6 tablespoons butternut squash butter
• For the Butternut Squash Butter:
• – 8 ounces butternut squash puree
• – 1/2 cup (1 stick) Real California unsalted butter, room temperature
• – 1 teaspoon ground cinnamon
• – 1 teaspoon ground nutmeg
• – 1 teaspoon ground allspice
• – Pinch of ground cloves
• – 2 tablespoons dark brown sugar
• – Pinch of salt
• – 1 teaspoon maple syrup