Buttered Rum


This luxurious, velvety drink is just the thing to sip on a cool night — and using a slow cooker makes it especially easy to pull together. Heat the cream and butter first, slowly so that the mixture doesn't break. Then whisk in dark brown sugar, followed by spiced rum, salt, and a Moroccan spice mix. The end result is a richly flavored batch of drinks perfect for entertaining. You can either serve the Buttered Rum right away, or keep it in the slow cooker on WARM, covered, for a few hours.

Buttered Rum
Photo: Photo by Antonis Achilleos / Prop Styling by Christina Daley / Food Styling by Emily Nabors Hall
Active Time:
10 mins
Total Time:
50 mins


  • 4 cups heavy whipping cream

  • 1 pound unsalted butter

  • 1 pound dark brown sugar

  • 1 cup (8 ounces) spiced rum

  • 1 tablespoon kosher salt

  • 1 teaspoon Moroccan spice mix (such as This Little Goat Went to Morocco Spice Mix), plus more for garnish


  1. Place cream and butter in a 4- to 6-quart slow cooker. Cover and cook on HIGH, stirring occasionally, until butter melts and cream is warm, about 45 minutes. Whisk in brown sugar; cook, uncovered, whisking often, until sugar dissolves, about 5 minutes. Whisk in rum, salt, and spice mix. Serve immediately, garnished with a pinch of spice mix, or keep in slow cooker on WARM, covered, up to 4 hours, stirring occasionally.

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