Drinks Cocktails Rum Cocktails Buttered Rum 5.0 (1) 1 Review 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. By Stephanie Izard Stephanie Izard A 2011 F&W Best New Chef, Stephanie Izard is the chef of Girl & the Goat in Chicago. The season 4 winner of "Top Chef" and 2013 James Beard Award winner for Best Chef: Great Lakes, she also helms Little Goat, Duck Duck Goat, and Cabra, Food & Wine's Editorial Guidelines Updated on July 26, 2023 Tested by Food & Wine Test Kitchen Tested by Food & Wine Test Kitchen Recipes published by Food & Wine are rigorously tested by the culinary professionals at the Dotdash Meredith Food Studios in order to empower home cooks to enjoy being in the kitchen and preparing meals they will love. Our expert culinary team tests and retests each recipe using equipment and ingredients found in home kitchens to ensure that every recipe is delicious and works for cooks at home every single time. Meet the Food & Wine Test Kitchen Rate PRINT Share Trending Videos Photo: Photo by Antonis Achilleos / Prop Styling by Christina Daley / Food Styling by Emily Nabors Hall Active Time: 10 mins Total Time: 50 mins Servings: 10 Ingredients 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 Directions 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. Rate It Print