Slow Cooker Hot Buttered Rum (with mocktail option)

Slow Cooker Hot Buttered Rum (with mocktail option)

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.

Course Cocktail

Cuisine American

Prep Time 5

Cook Time 5 30

Total Time 5 35

Servings -9 cups spiced buttery base (not including the rum)

Calories 159kcal

Author Toni Dash

Ingredients

½ cup Light Brown Sugar
½ cup (1 stick) Unsalted Butter
3 Cinnamon Sticks
6 Whole Cloves
6 Allspice Berries
1 Vanilla Bean , slit open vertically
1 teaspoon Kosher Salt
8 cups Water
1 bottle Dark Rum (or minimum 2 cups)
Whipping Cream
Nutmeg (preferably whole nutmeg with a grater to grate freshly)
Optional (for youngsters or teetotalers): Rum Extract

Instructions

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.

Nutrition