Hot Buttered Rum

Makes about 3 quarts

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

1. 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.
2. Set the Cuisinart® Multicooker to Brown/Sauté at 350°F and bring to a simmer. Cook until the sugar is dissolved.
3. Add the butter and switch to Slow Cook on Low for 3 hours.
4. Once the unit switches to Keep Warm, stir in the rum.
5. 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.