Have you ever tried the classic, colonial-age cocktail known as hot buttered rum? The name implies everything, really. It’s a sweet, buttery, deliciously spiced and spiked beverage that’s perfect for cozying up with during the holidays. And this slow-cooker version couldn’t be simpler. Just mix the ingredients together in the slow cooker, cook it on low for a few hours and you’ve got a crowd-sized quantity of hot buttered rum ready to serve.
This version of hot buttered rum combines the flavors of cinnamon, cloves, nutmeg, allspice and vanilla along with light rum, which is my rum of choice because its mild flavor lets the spices shine through. But feel free to play with the ingredients to suit your taste by using gold or spiced rum, adding more cinnamon sticks or less allspice, etc. Just be sure to keep the full stick of butter in there, because that’s what makes this drink oh-so tasty.
Once the ingredients are combined—minus the rum—cover the crock and cook everything on low for about 5 hours. (You’ll find the exact list of ingredients below!)
Once the 5 hours are up, stir in the rum.
Serve in glasses or mugs with whipped cream and a sprinkle of nutmeg and cinnamon on top. Keep the remaining servings in the slow cooker, set to warm, for your guests to enjoy.
Prep Time: 5 min
Total Time: 5 hr 5 min
- 2 cups packed dark brown sugar
- 1/2 cup unsalted butter
- 1 teaspoon salt
- 1/2 teaspoon ground nutmeg
- 1 pinch ground allspice
- 5 whole cloves
- 3 cinnamon sticks
- 1 vanilla bean
- 8 cups hot water
- 2 cups rum
- Whipped cream
- Ground nutmeg and ground cinnamon
- In slow cooker, mix all Hot Buttered Rum ingredients except rum.
- Cover; cook on Low heat setting about 5 hours or until warm.
- Stir in rum.
- Serve in glasses or mugs topped with whipped cream and a sprinkle each of ground nutmeg and cinnamon.