Brew the tea and pour it into a mug.
Add the rum and falernum, stir, then swirl in the butternut squash butter, steaming with a frothing wand if desired.
Add maple syrup to taste.
*Butternut squash butter: In a small mixing bowl, combine 2.5 oz of squash purée, 2.5 oz of room-temperature unsalted butter, .5 tsp of ground cinnamon, .5 tsp of ground nutmeg, .5 tsp of allspice, a pinch of ground cloves, .75 oz of dark brown sugar, .5 tsp of maple syrup and a pinch of salt; mix until smooth. Roll into a log in parchment or wax paper, and store in the refrigerator.