Hot Pumpkin Buttered Rum

Halloween and Thanksgiving may be over, but I'm still in the pumpkin mood.  It's only just now starting to feel like fall in LA, so we're a little bit behind on the seasons.  I adapted this recipe for Hot Pumpkin Buttered Rum from The Kitchn for one person, but you can see their version for six people here.  It's buttery, sweet, hot and delicious and perfect for an after-dinner treat on a cold night.  Use a dark rum and feel free to play around with how much hot water you add.  If you really want to dress it up, add some whipped cream and sprinkle some pumpkin pie spice on top.

Hot Pumpkin Buttered Rum - serves 1
Ingredients:

• Just under 1 Tbs unsalted butter, softened
• 1 Tbs brown sugar, loosely packed
• 1 tsp pumpkin butter
• 1/6 tsp pumpkin pie spice, plus more for garnish
• Tiniest pinch of salt
• 2 oz dark rum (I used Meyers)
• Hot water
• Whipped cream, optional

- In a small bowl, combine the butter, brown sugar, pumpkin butter, pumpkin pie spice and salt.
- Combine all the ingredients until there are no lumps of butter and it's nice and creamy.
- Add to a heated mug.
- Add the rum and top with hot water (I used about 4 oz).
- Stir and garnish with more pumpkin pie spice and whipped cream.