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Slow Cooker Colonial Hot Buttered Rum

recipe at a glance
Rating: 5/5 5 stars
19 reviews
2 comments

ready in: over 5 hrs
serves/makes:   15
  

recipe id: 11158
cook method: crock pot
Colonial Hot Buttered Rum Recipe
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ingredients

2 cups firmly packed brown sugar
1/2 cup butter or margarine
1 pinch salt
3 cinnamon sticks
6 whole cloves
1/2 teaspoon ground nutmeg
2 cups rum
2 quarts hot water
heavy cream, whipped
additional ground nutmeg, for topping

directions

Combine brown sugar, butter, salt, cinnamon sticks, cloves, and nutmeg in the crock pot. Add hot water. Stir well.

Cover pot and cook on LOW for 5 hours.

Add rum; stirring to blend.

Serve from crock pot in warm mugs with a scoop of whipped cream and a dusting of nutmeg.

shared by

irishlad54

nutrition

249 calories, 7 grams fat, 32 grams carbohydrates, 0 grams protein per serving. This recipe is low in sodium.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

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ratings & reviews



number of 5 star votes on this recipe
1895%
number of 4 star votes on this recipe
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number of 3 star votes on this recipe
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number of 2 star votes on this recipe
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number of 1 star votes on this recipe
15%
number of unrated comments on this recipe2



CDKitchen Reviewed




REVIEW: recipe rating
I love hot buttered rum on a chilly winter night. This recipe has a great mix of flavors in just the right proportions. The crock pot makes it so simple to keep it heated for serving too.



Guest at CDKitchen.com



REVIEW: recipe rating
Recently made this for a christmas party with rave reviews.The whip cream changes the flavor a little and recommend trying it with and without. Scale up tip: I doubled the recipe and it almost fit into a 26.5 quart crockpot. I just removed some of the liquid to add the rum at the end and then added it back once there was room.



Guest at CDKitchen.com



REVIEW: recipe rating
What kind of "cloves" are you supposed to use?

CDKitchen Note: Clove is a spice, you can find whole cloves in the spice aisle of your grocery store along with things like nutmeg and cinnamon.



Registered Member at CDKitchen.com



Member since: March 11, 2008
REVIEW: recipe rating
It's finally cooled down enough to warrant some hot buttered rum! Just took the first sip of this and I think we've found a new favorite. It is a bit sweeter than some other recipes but it worked with the spices in it because they kinda balance it out.



Guest at CDKitchen.com



REVIEW: recipe rating
Saw this recipe mentioned on reddit so thought I would try it. It's as good as everyone says. Not low in calories, but dang good.



Guest at CDKitchen.com



REVIEW: recipe rating
I made this for a large group and it turned out great. I actually made it the night before (sans rum), stored it in the fridge, warmed it up the next morning with the rum and it was delicious! - Thanks for a great recipe!!



Guest at CDKitchen.com
Dec 20, 2009

ArbyC3
COMMENT:
I am attempting to make this recipe, but I'm confused on the heavy cream-whipped. When do you use it and how much. I see whipped cream as a topping at the end, so why would it call for 'heavy' whipped cream? Did I buy a quart for nothing?

CDKitchen Note: Heavy cream is whipped to become "whipped cream"



Guest at CDKitchen.com



REVIEW: recipe rating
This was delicious. Brought it to an oyster roast and it was huge hit! It wasn't too sweet at all, but because of the too sweet comment, I didn't put a ton of sugar in the whipped cream and it worked perfectly. Yummy!



Registered Member at CDKitchen.com



Member since: October 26, 2008
REVIEW: recipe rating
I made this recipe for my guests on Christmas and let me tell you it was a big hit !!! It was so easy to prepare and the taste was excellent. It is the best drink on a cold winter day. I highly recommend it for your next gathering.



Guest at CDKitchen.com



REVIEW: recipe rating
I made this for a party we had tonight and it was a big success. I looked all over the internet for recipes for hot buttered rum. Some are quite involved and come from several reputable places. I wanted something quick and simple that I could just put together and then leave for guests to help themselves. This recipe does just that. You make enough for the number of guests expected and then let it simmer in the crockpot for 5 hours. There are a couple of pointers that I think would help. First of all, we used only 1/3 of the rum, and it should be dark rum for better flavor. We left a bottle of Myers dark rum by the crockpot for guests who wanted to add more. Secondly, we cooked the recipe for about 5 hours, then added the rum and let it sit under the keep warm setting for a couple of hours till the guests arrived. Thirdly, it is essential you use fresh grated nutmeg, instead of the bottled grated nutmeg. It tastes much better. Finally, I was surprised to find that the whipped cream does make a difference. I don't like whipped cream, so I did my dry run without whipped cream and thought it was good. At the party everyone loved it with the whipped cream, so I tried it. No wonder some people add ice cream! That makes it even sweeter. However, with ice cream you may need to add the recommended amount of rum to maintain the rum flavour.
I do have 2 questions about this recipe. 1) If I wanted to make it for work, would it be as good with rum essence/flavoring instead of rum? 2) How do you store leftovers, and how long will they keep?