Slow Cooker Hot Buttered Rum

Ingredients

• 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

Instructions

1. Add all ingredients to the 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 to the slow cooker to keep warm.
2. To serve: Pour rum (or rum extract) to suit 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.

Prep Time: 5 minutes

Cook Time: 5 hours, 30 minutes

Total Time: 5 hours, 35 minutes

Yield: 8-9 cups spiced buttery base (not including the rum)