You can use those little packets {one cup size like for hot cocoa} of SPICED APPLE CIDER, its almost the same just w/o the alcohol.

Look where they sell the cocoa’s and stuff in the grocery store.

Well, since Rum is made from Molasses I’d use that, but maybe not as much ounce for ounce as that much sugar could be bad for a diabetic. Add artificial sweetener if it tastes too rough, about 1 packet of sugar substitute per 12-16 ounces depending on your preference. For the spices, use clove, allspice, mace, white pepper (an old cooking trick) and cinnamon, or any combination of some or all of them. Best to use whole cloves if you are steeping as that has a better “punch” to it than powdered – same for cinnamon. Because rum has a more bitter taste than molasses, try adding a little lemon juice or tonic (quinine, India Tonic), but not too much to overpower it. You might find that to get it to not taste too concentrated you’d need to add a little water.

YO HO HO and a Bottle of ???