Slow Cooker Hot Buttered Rum
Pour yourself a holiday hot toddy with this decadent buttered rum recipe.
Hot buttered rum has been a fixture of winter merriment since the 1600s. First appearing in New England, where winters were cold and the rum was plentiful, the simplest form of this holiday favorite was little more than rum, boiling water, seasonal spices and a big glob of butter floating in each cup.
What’s with the butter? One might think the butter only started to seem like a good idea after three or four of these potent winter cocktails had already been consumed, but the science is sound. The fat in the butter adds richness to just about anything. It not only carries flavor, it coats the taste buds, allowing the taste to linger on the palate. This feat can also be achieved with other dairy products, and buttered rum “batters” using whipping cream or even ice cream have become commonplace when preparing this classic cocktail.
Our take on this cold weather favorite blends butter with heavy cream and brown sugar to provide a sweet and creamy topping for the spiced libation. Prepared with apple cider in a slow cooker, the intoxicating smell will fill the house all day long as you get ready for an evening of holiday merriment.
Slow Cooker Hot Buttered Rum
- 1 teaspoon whole cloves
- 1/2 teaspoon whole allspice
- 3 cinnamon sticks
- 1/4 teaspoon nutmeg
- 3 cups apple cider
- 3 cups water
- 1 ½ cups dark rum
- 1/4 cup brown sugar
- 1 stick butter, room temperature
- 1/2 cup brown sugar
- 1 cup heavy cream
- 1/2 cup confectioner’s sugar
Tie cloves, allspice and cinnamon sticks in a square of cheesecloth.
Combine spice bundle, nutmeg, cider, water, rum and 1/4 cup brown sugar in slow cooker.
Cook on low heat for 6-8 hours.
Discard spice bundle.
To make batter for topping, cream together butter and 1/2 cup brown sugar until fluffy, then add cream and confectioner’s sugar and continue to whip until smooth.
Ladle drink into 8 ounce cups and top with a dollop of batter.
