Pumpkin Butterbeer With Cinnamon Whipped Cream - cooking recipe

Ingredients

8 cups apple cider
1 cup golden rum
1/2 cup pumpkin puree
1 cup butterscotch sundae sauce
2 tablespoons vanilla
4 (12 ounce) bottles ginger beer
CINNAMON WHIPPED CREAM
1 cup heavy whipping cream
1 teaspoon ground cinnamon
1/4 teaspoon nutmeg
gold candy sprinkles

Preparation

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.