Hot Buttered Rum
Time the cooking of this drink so that you can stir in the rum and let it “mull” for 20 minutes before serving.
INGREDIENTS | SERVES 12
- 1 stick (½ cup) unsalted butter
- 8 cups water
- 2 cups firmly packed light brown sugar
- Pinch salt
- ½ teaspoon freshly ground nutmeg
- ⅛ teaspoon ground cloves
- ⅛ teaspoon ground cinnamon
- 1 cup dark rum
Add the butter and 2 cups of the water to the slow cooker. Cover and cook on high for½ hour or until the butter is melted.
Stir in the brown sugar, and then add the remaining water, salt, nutmeg, cloves, and cinnamon. Cover and cook on low for 2 to 4 hours.
Twenty minutes before serving, stir in the rum; cover and cook for 20 minutes. To serve, ladle into small heatproof mugs.
