Hot Buttered Rum

By Organic Spa Magazine / September 21, 2011


1 quart water

1 cup brown sugar, packed

32 ounce bottle cranberry juice

26 ounce can pineapple juice

cups rum (Papaguyo makes an organic spiced rum)

1/2 teaspoon nutmeg

1 teaspoon cinnamon

1/4 teaspoon ground cloves

1/2 stick butter

1 (1-inch piece) vanilla bean (optional)


Combine all ingredients in the slow cooker. Stir well. Cover and cook on low for 3 hours or high for 1.5 hours. Serves 15 to 20 guests.

Recipe from Hamilton Beach, contributed by Ellen Swandiak, our Hip Hostess columnist