Hot Pumpkin Spice Buttered Rum

• 6 tea bags Bigelow Pumpkin Spice Tea*
• 6 cups hot water
• 3/4 cup light brown sugar
• 1/2 cup butter softened
• 1 teaspoon pumpkin pie spice
• 1/2 teaspoon vanilla extract
• 1/8 teaspoon salt
• 12 ounces clear rum
• whipped cream optional
• pumpkin pie spice Extra, optional

1. In large glass bowl, place tea bags; add hot water. Brew for 4 minutes. Squeeze tea from bags then discard bags.
2. Meanwhile, in small mixer bowl add all Spiced Butter ingredients; beat at medium high speed, scraping bowl occasionally, until light in color (1 minute).
3. 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.
4. Garnish with whipped cream and a dusting of spice, if desired.

tea, water, light brown sugar, butter, pumpkin pie spice, vanilla, salt, clear rum, whipped cream, pumpkin pie spice

Taken from www.yummly.com/recipe/Hot-Pumpkin-Spice-Buttered-Rum-1658317 (may not work)