Hot Pumpkin Spice Buttered Rum
6 tea bags Bigelow Pumpkin Spice Tea*
6 cups (48-ounces) hot water
¾ cup light brown sugar
½ cup butter, softened
1 teaspoon pumpkin pie spice
½ teaspoon vanilla extract
1/8 teaspoon salt
8 to 12-ounces (1 to 1 ½ cups) clear rum
Whipped cream, optional
Extra pumpkin pie spice, optional
In large glass 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.