Colonial Hot Buttered Rum

Guest: Sailor's Choice 2011-11-04
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: Lisamartin7 2009-11-29
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!

Guest: Audrey 2008-12-20
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?

Guest Foodie 2008-02-26
It was truly excellent and to the above post everyone knows you have to adjust recipes to taste and if you didn't do it then you have only youslef to blame.

Guest: happyhourheidi 2007-12-10
I have a happy hour once a month and this is the second time I have used this recipe at Christmas time. I get lots of requests for the recipe. It is really good! Note: I forgot to start it early enough this year so I did it on high for the first hour and then low for 2.5 hours and it turned out as good as last year!

Guest: granny J 2007-12-08
I have been a Hot Buttered Rum fan for over 40 years. This is the best I've had and very easy to make. I served it at a party recently. It was a big hit! The recipe was requested by several guests.

Guest: minnowmaid 2007-01-09
This was absolutely wonderful! What a GREAT hot beverage for the holidays!!

Guest Foodie 2006-12-17
This is a great for the whole family. The children and adults can all enjoy, just add the Rum to each glass individually for the adults. This is a fantastic drink, and the whole house smells festive.

Guest: Holly 2005-12-26
This is wonderful! Next time I would use only half the brown sugar, so it wouldn't be so sweet.

Guest Foodie 2007-12-26
This was way too sweet and no one drank it. A waste of rum

Guest: ArbyC3 2009-12-20
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: Kodiak 2006-03-18
This recipe says "ready in 2hrs" and then says to cook on low for 5hrs. Do you not check your recipes to make sure they are correct?
CDKitchen Note: No, it says Ready in: > 2 hrs which means the recipe takes MORE THAN 2 hours. That symbol means "greater than"