Hot Butter(nut) Rum
Ingredients
- 3 ounces Earl Grey tea
- 2 ounces rum
- 0.3 ounce falernum
- 0.8 ounce butternut squash butter
- Maple syrup
Method
Brew the tea and pour it into a mug. Add the rum and falernum, stir, then swirl in the butternut squash butter, steaming with a frothing wand if desired. Add maple syrup to taste.