I have been waiting for cooler weather to try this recipe for crock pot hot buttered rum. After trying this, I do believe that I will turn the air conditioning to the coolest setting to justify a hot beverage in the summer time (just sayin’). It was so easy to make and SO good.
- 1 1/2 cups packed dark brown sugar
- 1/2 cup unsalted butter, softened
- 3 cinnamon sticks
- 6 whole cloves
- 1/2 teaspoon of ground nutmeg
- a pinch (or 1/8 teaspoon) of salt
- 2 cups of dark rum
- vanilla ice cream (how much will depend on the size of scoop you use)
- additional ground nutmeg and cinnamon sticks for garnish
In a 4 – 6 quart crock pot put brown sugar, butter, cinnamon sticks, cloves and ground nutmeg. Add 8 cups of hot water. Cook on low for 5 hours. Now add the rum, stir to blend and turn your crock pot to WARM setting. To serve, put a scoop of vanilla ice cream in mug or heat proof glass. Ladle the rum mixture, making sure to leave the cinnamon sticks and whole cloves in the crock pot, over the ice cream and garnish each mug with a cinnamon stick and a sprinkle of ground nutmeg on top.
*NOTES* 1) I make sure to use a programmable crock pot for this recipe. It allows you to leave it for the duration of your party, event or evening.2) To make it kid friendly, you could omit the rum in the crock pot and leave a bottle of rum on the side for adults to add to their glasses individually. 3) This is a sweet hot buttered rum, so if you don’t like sweet drinks you may want to start with a smaller amount of brown sugar until you taste it since you’re using vanilla ice cream too. (sweet drinks don’t bother us–after all we’re from the south and sweet tea IS the house wine down here)4) If you wanted to omit the vanilla ice cream all together, you could top each glass or mug with homemade whipped cream. This would probably cut down on the sweetness too.
This recipe shared at GCC Recipe Swap, Tuesday Night Supper Club and What’s On The Menu Wednesday.
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