Rummy Pumpkin/Hot Spiced Pumpkin {Hot Butter Rum Pumpkin Spice Style}

This time of year I love the comfort warm beverages offer against the chilly fall air. Halloween is just a few moons away, and there isn’t a better way to wrap up the night than by sipping  mugs of warm apple cider together as your kids rummage through their candy bags. I always have a batch of cider brewing on Halloween, along with a huge pot of chili, for family and friends to warm up with. Sometimes those trick-or-treaters just need a little break. This year I thought I might change things up a little. Rest assured that the cider will still be brewing, but I will also have some of this new yumminess on hand. It’s a lot like Hot Buttered Rum (another holiday tradition), but with a pumpkin spice twist to it. You can add rum, in which case it’s called a Rummy Pumpkin, or enjoy it without as Hot Spiced Pumpkin. Adults and kids alike enjoy this drink without any alcohol. My kiddos love theirs topped with whipped cream and drizzled in caramel sauce. If you’d  prefer rum, you can still add the whipped cream and caramel, or you can garnish it by sprinkling cinnamon or nutmeg on top. It’s perfect for any Halloween party! I’d hate to think what the host/hostess might do if you showed up with a jar of Rummy Pumpkin batter tied with a mini bottle of rum to the bow on the jar for them to reserve as their very own after party stash. They may just give you their first born. And after an evening of dodging all those trick-or-treaters darting across the street in the darkness of the night who knows, this might just be the perfect way for the grown-ups to tuck themselves in after the candy craze.
Rummy Pumpkin/ Hot Spiced Pumpkin
Print
Ingredients
  1. 1.5 gallons pumpkin ice cream
  2. 1 lb. butter
  3. 1 lb. powdered sugar
  4. 1 lb. brown sugar
  5. 2 heaping teaspoons pumpkin pie spice
  6. rum, optional
  7. whipping cream, optional
  8. caramel sauce, optional
Instructions
  1. Set the ice cream out to soften. In a large dutch oven or soup kettle, melt butter over medium heat. Add powdered sugar and brown sugar stirring frequently. When the mixture is smooth and all mixed together, turn off the burner and stir in the softenend ice cream and pumpkin pie spice. Use a wooden spoon and stir until the mixture is smooth and creamy. Pour into an air tight container, I like to repurpose a clean ice cream bucket for this, and place in the freezer. When you are ready to make your drinks add one or two tablespoons to a mug of hot water. From here you can top it off as you like. You can add about 1 ounce of rum, a spray of whipping cream, a drizzle of caramel sauce, or a few sprinkles of cinnamon or nutmeg - any or all of it. Now sit back and enjoy!
  2. PS - This recipe makes a ton, but don't worry because it lasts a long time in the freezer.
Jasey's Crazy Daisy http://jaseyscrazydaisy.com/
Do you have any special holiday traditions in your family? We’d love to hear about them! 
Happy Halloween to all!
 

One thought on “Rummy Pumpkin/Hot Spiced Pumpkin {Hot Butter Rum Pumpkin Spice Style}

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

CommentLuv badge