Tuesday, November 20, 2012

Crockpot: Hot Buttered Rum

Crock pots are truly wonderful inventions, and there is no need to limit their use to meals.  This toasty warm drink simmers for several hours and fills the kitchen with a welcoming holiday aroma. The rum is added just before serving so it doesn't cook off.  I cut the amount of rum in half from the original recipe (2 cups) since that was too overwhelming for me, but it's nice to have some extra on hand for guests who like it stronger. For the non-alcohol-drinking crowd, the rum can be skipped or experimenting with adding apple cider would be a nice twist.

Some tips on this recipe:
Crock pots don't all go to the same temperature at "Low" so if it seems too buttery, bump it up to high for a little bit and see if that helps. Stir just before serving.
Straining out the spices isn't absolutely necessary but it does prevent people from accidentally eating them.  :)

Hot Buttered Rum, Crockpot-style
Adapted from Allrecipes.com
8 servings

2 cups dark brown sugar
1/2 cup butter (only real butter!)
1 pinch salt
2 quarts hot water
3 cinnamon sticks
6 whole cloves
1 to 2 cups rum (I use the spiced kind)
1 cup whipped cream, for serving
Ground nutmeg for garnish

1. Combine the brown sugar, butter, salt and hot water in 5 quart slow cooker. Add cinnamon sticks and cloves. Cover and cook on Low for 5 hours. Stir in rum.
2. Use a fine mesh strainer and fish around to get the cloves and cinnamon sticks out.
3.  Ladle from the slow cooker into mugs and top with whipped cream and a dusting of nutmeg.

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