Colonial Hot Buttered Rum

Colonial Hot Buttered Rum
Colonial Hot Buttered Rum is a gluten free, fodmap friendly, and vegetarian recipe with 8 servings. One portion of this dish contains about 1g of protein, 14g of fat, and a total of 482 calories. This recipe covers 3% of your daily requirements of vitamins and minerals. If you have rum, whipped cream, salt, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 6 hours and 5 minutes. It works well as a beverage. If you like this recipe, you might also like recipes such as Colonial Stuffed French Toast from Colonial Pancake House, Grilled Pineapple Ring Rum Sundae #SummerDessertWeek, and Colonial Oat Bread.

Instructions

1
Combine the brown sugar, butter, salt and hot water in 5 quart slow cooker.
Ingredients you will need
Brown SugarBrown Sugar
ButterButter
WaterWater
SaltSalt
Equipment you will use
Slow CookerSlow Cooker
2
Add cinnamon sticks and cloves. Cover and cook on Low for 5 hours. Stir in rum.
Ingredients you will need
Cinnamon StickCinnamon Stick
CloveClove
RumRum
3
Ladle from the slow cooker into mugs, and top with whipped cream and a dusting of nutmeg.
Ingredients you will need
Whipped CreamWhipped Cream
NutmegNutmeg
Equipment you will use
Slow CookerSlow Cooker
LadleLadle