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

Organic Spa Magazine
Organic Spa Magazine

Latest posts by Organic Spa Magazine (see all)