1 (12 oz) can mango nectar
1 (12 oz) can papaya nectar
½ cup rum, light or dark
¼ cup cane syrup
2 tablespoons Chef Paul Prudhomme’s Sweetie Magic™
2 thin pats of butter, about 1 teaspoon each

Combine the mango nectar, papaya nectar, rum, cane syrup and Sweetie Magic in a saucepan over medium heat. Bring to a simmer, stirring frequently. Divide the hot mixture between 2 heated mugs. Add a pat of butter to each mug. Stir gently and serve.

1 (12 oz) can mango nectar 1 (12 oz) can papaya nectar ½ cup rum, light or dark ¼ cup cane syrup 2 tablespoons Chef Paul Prudhomme’s Sweetie Magic™ 2 thin pats of butter, about 1 teaspoon each

1 (12 oz) can mango nectar
1 (12 oz) can papaya nectar
½ cup rum, light or dark
¼ cup cane syrup
2 tablespoons Chef Paul Prudhomme’s Sweetie Magic™
2 thin pats of butter, about 1 teaspoon each