Hot Butternut Rum

Health score
32%
Hot Butternut Rum
60 min.
1
2621kcal

Suggestions


Indulge in the warm, comforting flavors of autumn with our Hot Butternut Rum, a delightful beverage that promises to elevate your cozy evenings. This unique drink combines the rich, velvety essence of butternut squash butter with the robust notes of aged rum, creating a harmonious blend that is both soothing and invigorating. Perfect for chilly nights, this cocktail is not just a drink; it's an experience that wraps you in a blanket of warmth and flavor.

Imagine the sweet aroma of freshly baked butternut squash mingling with the spices of cinnamon, nutmeg, and allspice, all enhanced by a touch of dark brown sugar. Each sip is a celebration of fall, bringing together the earthy sweetness of squash and the rich complexity of rum, complemented by the subtle kick of Velvet Falernum. Whether you're winding down after a long day or entertaining friends, this drink is sure to impress and delight.

With a preparation time of just 60 minutes, you can easily whip up this luxurious beverage to enjoy solo or share with a loved one. So gather your ingredients, fire up the oven, and let the enticing aromas fill your kitchen as you create this unforgettable Hot Butternut Rum. Cheers to cozy moments and delicious flavors!

Ingredients

  • 0.8 ounce butternut squash 
  • ounces t brown sugar dark
  • 1.5 teaspoons ground allspice 
  • 1.5 teaspoons ground cinnamon 
  • 0.5 teaspoon ground cloves 
  • 1.5 teaspoons nutmeg 
  • serving maple syrup to taste
  • 0.3 ounce john d. taylor's velvet falernum 
  • 1.5 ounces rum 
  • pinch salt 
  • medium butternut squash (equivalent to)
  • ounces tea hot
  • 0.5 pound butter unsalted

Equipment

  • food processor
  • frying pan
  • oven
  • knife
  • blender
  • aluminum foil
  • wax paper

Directions

  1. Heat oven to 400°F.Split squash or pumpkin in half lengthwise and scoop out the seeds.
  2. Sprinkle squash with salt and brush with maple syrup.
  3. Lay flesh side down on aluminum foil covered sheet pan and bake for 45 minutes or until flesh yields easily to a small knife. When cool enough to handle, scoop flesh from the skin and puree in a food processor or blender. For best texture, pass through a tammis to remove all pulp. Puree with butter, cinnamon, nutmeg, allspice, cloves, and brown sugar in a food processor until smooth.
  4. Roll into logs in parchment or wax paper and store in refrigerator.
  5. For the cocktail: Brew tea and pour into a mug.
  6. Add rum and falernum, stir, then swirl in butternut squash butter, steaming with a frothing wand if desired.
  7. Add maple syrup to taste.

Nutrition Facts

Calories2621kcal
Protein1.63%
Fat63.92%
Carbs34.45%

Properties

Glycemic Index
141.5
Glycemic Load
5.79
Inflammation Score
-10
Nutrition Score
51.390434866366%

Flavonoids

Catechin
1.28mg
Epigallocatechin
6.85mg
Epicatechin
1.81mg
Epicatechin 3-gallate
4.98mg
Epigallocatechin 3-gallate
7.96mg
Theaflavin
1.34mg
Thearubigins
69.14mg
Kaempferol
1.2mg
Myricetin
0.38mg
Quercetin
1.86mg
Theaflavin-3,3'-digallate
1.49mg
Theaflavin-3'-gallate
1.28mg
Gallocatechin
1.06mg

Nutrients percent of daily need

Calories:2621.31kcal
131.07%
Fat:187.35g
288.23%
Saturated Fat:117.8g
736.25%
Carbohydrates:227.16g
75.72%
Net Carbohydrates:208.36g
75.77%
Sugar:142.74g
158.6%
Cholesterol:487.61mg
162.54%
Sodium:195.42mg
8.5%
Alcohol:14.2g
100%
Alcohol %:1.41%
100%
Caffeine:17.79mg
5.93%
Protein:10.73g
21.46%
Vitamin A:87682.72IU
1753.65%
Vitamin C:163.35mg
198%
Manganese:3.61mg
180.5%
Vitamin E:16.6mg
110.7%
Potassium:3085.76mg
88.16%
Magnesium:300.98mg
75.25%
Fiber:18.8g
75.2%
Vitamin B6:1.26mg
63.2%
Calcium:612.94mg
61.29%
Folate:228.62µg
57.15%
Vitamin B1:0.83mg
55.07%
Vitamin B3:9.79mg
48.95%
Iron:7.3mg
40.53%
Copper:0.75mg
37.6%
Vitamin B5:3.52mg
35.19%
Phosphorus:347.91mg
34.79%
Vitamin B2:0.52mg
30.43%
Vitamin K:26.98µg
25.7%
Vitamin D:3.4µg
22.68%
Selenium:8.66µg
12.37%
Zinc:1.8mg
11.99%
Vitamin B12:0.39µg
6.43%
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