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.
Servings 8 -9 cups spiced buttery base (not including the rum)
- 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
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.
Calories: 159kcal | Carbohydrates: 14g | Protein: 0g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 30mg | Sodium: 309mg | Potassium: 23mg | Fiber: 0g | Sugar: 13g | Vitamin A: 355IU | Calcium: 35mg | Iron: 0.2mg