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
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.
249 calories, 7 grams fat, 32 grams carbohydrates, 0 grams proteinper serving. This recipe is low in sodium.
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.
Dec 16, 2013
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.
Nov 26, 2013
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.
Oct 26, 2013
matet178 Member since: March 11, 2008
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.
Jul 4, 2013
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.
Nov 4, 2011
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!!
Dec 20, 2009
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"
Nov 29, 2009
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!
Feb 17, 2009
dreamsickle718 Member since: October 26, 2008
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.
Dec 20, 2008
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?