INGREDIENTS
- 2 cups packed Dark brown sugar
- 1/2 cup Unsalted butter
- 1 tsp Salt
- 1/2 tsp ground Nutmeg
- 1 pinch ground Allspice
- 5 whole Cloves
- 3 Cinnamon sticks
- 1 Vanilla bean
- 8 cups Hot water
- 2 cups Rum
METHOD
- In a slow cooker, mix all of the ‘hot buttered rum’ ingredients except the rum.
- Cover—cook on the low heat setting for about 4-5 hours, or until warm.
- Stir in the rum. Serve in glasses or mugs topped with whipped cream, and a sprinkle each with ground nutmeg and cinnamon.