Hot Pumpkin Spice Buttered Toddy
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Add Bigelow Pumpkin Spice tea to this classic winter version.

Serves 6

Ingredients

  • 6 tea bags Bigelow Pumpkin Spice Tea*
  • 6 cups (48-ounces) hot water
  • Spiced Butter:
  • ¾ cup light brown sugar
  • ½ cup butter, softened
  • 1 teaspoon pumpkin pie spice
  • ½ teaspoon vanilla extract
  • ⅛ teaspoon salt
  • 8 to 12-ounces (1 to 1 ½ cups) clear rum
  • Whipped cream, optional
  • Extra pumpkin pie spice, optional
When preparing this recipe please be sure to check all labels on all products you use to insure that all items are gluten free.

Instructions

In large glass batter bowl, place tea bags; add hot water. Brew for 4 minutes. Squeeze tea from bags then discard bags. Meanwhile, in small mixer bowl add all Spiced Butter ingredients; beat at medium high speed, scraping bowl occasionally, until light in color (1 minute). In 6 mugs or heat-proof glasses, place 2 tablespoons spiced butter, 2-ounces rum, and 6 ounces hot brewed tea. Mix until Spiced Butter melts. Garnish with whipped cream and a dusting of spice, if desired.

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