Ingredient:
3 cups packed dark brown sugar
1 cup unsalted butter
1 tsp salt
1 tsp ground nutmeg
1 pinch ground allspice
6 whole cloves
3 cinnamon sticks
1 vanilla bean
10 cups hot water
3 cups rum
Topping:
Whipped cream
Ground nutmeg and ground cinnamon
Method:
In slow cooker, mix all Hot Buttered Rum ingredients except rum. Cover; cook on Low heat setting about 5 hours or until warm.
Stir in rum. Serve in glasses or mugs topped with whipped cream and a sprinkle each of ground nutmeg and cinnamon.
