We’re busy cooking of course, just like every other good family. The bird will be introduced to the fryer soon enough. In the meantime, there is hot buttered rum simmering in the crock, smelling up the house like nothing else does.
I’ve tried several recipes over the last few years. I thought I’d share the most recent:
3 sticks cinnamon
6 whole cloves
2 hard packed cups brown sugar
1 pinch salt
1/2 teaspoon ground nutmeg
2 quarts hot water
1/2 cup butter (1 stick) (real butter, dammit)
1/2 cup heavy whipping cream
2 cups dark rum
nutmeg
Put all that in your crock pot on low. Leave it for 5 hours. If you’re in a hurry, put it on high for the first hour, then low for 2 hours. Works just as well. When done, stir in the rum.
Serve in a warm mug with a scoop of whipped cream and dusting of nutmeg.
As always, adjust everything to taste. Some folks my want to halve the brown sugar… others may prefer to double the rum. Hard to argue with either… or both.
Give it a try, boys. If nothing else, it’ll smell up your house like nothing else.
Made this for New Year’s but the pressure cooker or something else clotted the cream into looking like floating styrofoam. I ran it on the 3-hour settings, 1 hour high then 2 hours low, so maybe that was it. Have you encountered that before?
That said, after skimming and adding cold cream to the final mix, it was a hit.
I have not had that experience. I will see if Lector has any suggestions.
Haven’t had the styrofoam experience. There is floating fat to stir in when serving, but that’s part of the experience. It may be your particular cooker.
We’ve made this for Christmas and New Years’ ever since you threw the recipe on the pan-galactic-blogger-blaster a few years back. Always good stuff, and if you set aside some of the goodness from the crockpot before rum gets involved, you can make some truly epic hot-chocolate for the kids.