Beverages
Hot Buttered Rum
Makes about 3 quarts
Hot Buttered Rum
Makes about 3 quarts
Easily mix up a batch of Hot Buttered Rum a few hours in advance for your next fall or winter gathering it's sure to warm up a crowd!
Ingredients
- 2 cups dark brown sugar, packed
- 1 teaspoon salt
- ½ teaspoon ground nutmeg
- ⅛ teaspoon ground allspice
- 8 whole cloves
- 4 whole cinnamon sticks
- 1 vanilla bean, split lengthwise
- 2 strips fresh orange peel
- 8 cups water
- ½ cup (1 stick) unsalted butter
- 2 cups dark rum
- whipped cream, optional for garnish
- ground cinnamon, optional for garnish
Preparation
- In the cooking pot, combine the brown sugar, salt, nutmeg, allspice, cloves, cinnamon sticks, vanilla bean, and orange peel.
- Add the water, and stir to combine.
- Set the Cuisinart® Multicooker to Brown/Sauté at 350°F and bring to a simmer.
- Cook until the sugar is dissolved.
- Add the butter and switch to Slow Cook on Low for 3 hours.
- Once the unit switches to Keep Warm, stir in the rum.
- Serve warm topped with whipped cream and ground cinnamon, if desired.
Note: This recipe fills about half of the cooking pot. If making for a larger group, double this recipe to yield about 6 quarts.
