Natalie's
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orchid island oranges

Nourishing the Next Generation Of Environmental Stewards As the 2023 Sponsor

Nourishing the Next Generation Of Environmental Stewards As the 2023 Sponsor

Tangerine Vanilla Hot Buttered Rum

Ingredients

4 tbsp butter, room temperature
2 tbsp brown sugar
1 tsp pumpkin pie spice
1 tsp vanilla extract
4 oz spiced rum
½ cup Natalie’s tangerine juice
Tangerine peel for garnish

Directions

1. In a small bowl, mix together the butter, sugar, pumpkin pie spice, and vanilla until fully incorporated and smooth.
2. In a saucepan heat the tangerine juice to a gentle boil then pour in the rum.
3. Pour the heated tangerine mixture over the butter and whisk to melt the butter into the juice.
4. Pour into 2 small mugs and garnish with a cinnamon stick and tangerine peel.