Pumpkin Butterbeer With Cinnamon Whipped Cream
Take Butterbeer up a seasonal notch with a spoonful of pumpkin puree and homemade whipped cream. Bonus tip: Tastes best when served from a pumpkin punch bowl or party keg.
INGREDIENTS
Nutrition- 8cups apple cider
- 1cup golden rum
- 1⁄2cup pumpkin puree
- 1cup butterscotch sundae sauce
- 2tablespoons vanilla
- 4(12 ounce) bottles ginger beer
CINNAMON WHIPPED CREAM
- 1
- 1teaspoon ground cinnamon
- 1⁄4teaspoon nutmeg
- gold candy sprinkles
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DIRECTIONS
- Add first four ingredients to a blender (you'll likely need to blend in two batches) and blend until smooth and frothy.
- Divide among glasses and top off each one with ginger beer.
- To make cinnamon whipped cream: Whip heavy cream until soft peaks form. Add cinnamon and nutmeg and whip until combined.
- Top each glass with whipped cream and gold sprinkles.
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