Psychocandy Hot Buttered Rum

A winter pumpkin drink you simply can't resist. Rich rooibos, pumpkin and caramel are the perfect match for rum and butter. This modern hot buttered rum makes a chilly evening inside its own kind of party.

Makes 1 drink
Prep time: 30 minutes for tea concentrate


  • 2 tablespoons (7 grams) Psychocandy tea
  • 1 ounce rum agricole or dark rum
  • 1 tablespoon of butter (or coconut oil if you’re dairy free)
  • 1 sugar cube or other sweetener (optional)


  • Infuse 2 tablespoons Psychocandy tea with 10 ounces 212°F water for 5 minutes.
  • Add butter or coconut oil.
  • Sweeten if desired.
  • Add rum and stir.
  • Enjoy!

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