This is one of those cozy drinks that makes the whole house smell amazing.
You toss everything in the crockpot, let it do its thing, and a few hours later you’ve got a warm, buttery, spiced drink that feels like a hug in a mug.
It’s easy, low effort, and perfect for cold nights when you just want something comforting.
Why I Love This Recipe
I first made hot buttered rum in the slow cooker during a cold weekend when I didn’t want to stand over the stove. I remember lifting the lid, getting hit with the smell of butter, brown sugar, and spices, and knowing it was going to be good. Since then, this version has been my go-to.
What I love most:
- The crockpot keeps it warm for hours without babysitting
- The butter melts slowly and makes it extra smooth
- The spices taste deep and cozy, not sharp
- Everyone can pour a mug when they’re ready
It’s simple, comforting, and feels a little special without being fussy.
What You’ll Need
- 4 cups water
- 1 cup dark brown sugar, packed
- 1/2 cup unsalted butter, cubed
- 1 tablespoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 cup dark rum
Servings and Time
Servings: 6 mugs
Cook Time: 2 hours on low
Prep Time: 5 minutes
Tools Needed
- Slow cooker (crockpot)
- Measuring cups
- Measuring spoons
- Spoon for stirring
- Ladle for serving
Why This Recipe Works (Quick Science)
Butter melts slowly in the crockpot, which helps it blend smoothly with the sugar instead of separating. Brown sugar dissolves into the warm water, creating a rich base. The low heat lets the spices bloom without turning bitter, and adding the rum at the end keeps the flavor strong without cooking it off.
Pro Tips
- Use dark rum for deeper flavor
- Cube the butter so it melts evenly
- Stir once halfway through if you can
- Taste before serving and adjust spice if needed
Substitutions and Variations
- Swap dark rum for spiced rum
- Use coconut sugar instead of brown sugar
- Add a cinnamon stick for extra warmth
- Try a splash of heavy cream for extra richness
Make Ahead Tips
You can make the butter-sugar-spice base ahead and store it in the fridge for up to 3 days. Reheat in the crockpot, then add the rum right before serving.
Cooking Instructions
Step 1: Add Water and Sugar
Add 4 cups water and 1 cup packed dark brown sugar to the crockpot. Stir until the sugar is mostly dissolved.
Step 2: Add Butter and Spices
Add 1/2 cup cubed unsalted butter, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, and 1/4 teaspoon ground cloves. Gently stir.
Step 3: Slow Cook
Cover and cook on low for 2 hours, until the butter is fully melted and everything is combined.
Step 4: Add Vanilla and Rum
Stir in 1 tablespoon vanilla extract and 1 cup dark rum right before serving.
Step 5: Finish and Garnish
Ladle the hot buttered rum into a round mug, stir once to blend the butter, sprinkle a tiny pinch of ground cinnamon on top, and serve hot.
Common Mistakes
- Adding the rum too early, which cooks off the flavor
- Using high heat, which can separate the butter
- Skipping the stir at the start
- Overdoing the cloves, which can taste bitter
What to Serve With
- Gingerbread cookies
- Shortbread cookies
- Roasted nuts
- Apple pie or bread pudding
Leftovers and Storage
Store leftovers in the fridge for up to 2 days. Reheat gently in the crockpot or on the stove. Stir well before serving.
Macros Information (Per Serving)
Calories: 320
Carbs: 28g
Fat: 18g
Protein: 0g
FAQ
Can I make this without alcohol?
Yes, skip the rum and add apple cider or extra water.
Can I keep this warm for a party?
Yes, keep it on the warm setting and stir occasionally.
Does the butter separate?
It can if it cools. Just stir before serving.
Conclusion
This crockpot hot buttered rum is cozy, simple, and full of warm flavor. It’s the kind of recipe you’ll come back to every cold season. Make it, pour yourself a mug, and enjoy the comfort. Leave a comment and let me know how it turned out or if you made your own twist on it.
