There is no more soul-warming cocktail on a cold day than Hot Buttered Rum. This version is made in the slow cooker and takes about 5 minutes to get started.
Setting up a self-serve drink bar allows making the cocktail to taste; adding just the right amount of rum, whipped cream and nutmeg, or drinking it without liquor using rum extract or on its own.
Add all ingredients to a large slow cooker EXCEPT the rum, whipping cream and nutmeg (those will be added individually to serving mugs). Cook on LOW for 5 ½ hours (may be kept warm in the slow cooker after completing the initial cooking).
Strain the mixture through a fine sieve to remove loose spices and any butter solids; return liquid to the slow cooker to keep warm.
To serve: Pour rum (or rum extract) to suit into individual mugs. Top with whipping cream and freshly grated nutmeg. Note: the sweet spiced buttery mixture from the slow cooker is wonderful on it's own too; for those who prefer it without the rum flavor and alcohol, it can be consumed as is.