A few Christmases ago I made a delicious Colonial Hot Buttered Rum recipe that I found on Allrecipes.com. It was so simple (you make it in the slow cooker!) and SO delicious! I served it at my family Christmas dinner and everyone raved about it.
I decided that I wanted to make it again today – it’s Saturday and it’s cold, why not? 😉 I changed it up just a bit though and I am in love with the results! This recipe was awesome before but when you swap out half of the rum for RumChata…
This is FAN-FREAKING-TASTIC!!!!!!!!!!!! I could sit and drink this all day. It warms you up from the inside and the flavor stays on your lips (if you’re into buttered rum kisses).
Hot Buttered RumChata (adapted from Colonial Hot Buttered Rum submitted to Allrecipes.com by Linda Correia)
Ingredients
2 cups brown sugar
1/2 cup of butter
1 pinch of salt
8 cups of hot water
2 cinnamon sticks
6 whole cloves
1 cup of Captain Morgan’s Spiced Rum
1 cup of RumChata
Whipped cream and ground nutmeg for garnish (if desired)
Directions
1. Combine the brown sugar, butter, salt and hot water in a 5 quart (or larger) slow cooker. Add cinnamon sticks and cloves.
2. Cover and cook on low for 5 hours.
3. Stir in the Spiced Rum and the RumChata.
4. Ladle into mugs (or awesome cups like the ones shown in the photo from SucreShop), top with whipped cream and ground nutmeg.
*** A note on RumChata curdling: Several commenters have said that they had trouble with the RumChata curdling when added to the hot butter/water mixture. I did not encounter this issue but I have done a little research and think it may be due to temperature. RumChata does contain dairy, which can curdle when added to very hot liquid. My RumChata had not been in the refrigerator (once opened it can be stored at room temperature for six months) and my low setting on my slow cooker doesn’t get super hot. If you are using RumChata that has been in the refrigerator I’d suggest measuring it out and letting it warm up to room temperature. If your water/butter mixture is boiling hot, let it cool some before adding the RumChata. You can also temper the RumChata first by measuring it into a bowl or cup, and then bit by bit pour some of the butter/water mixture into the RumChata, effectively bringing it up to the same temperature before adding it to the slow cooker. A last note – if you have been storing your RumChata at room temperature and it is much older than 6 months it may just be on the verge of going bad. ***
Makes 8 servings.
This recipe can easily be scaled down to make fewer servings. I made half a batch tonight but I wish I had made more! It takes just a few minutes to throw together and once it’s done you can just keep it warm in the slow cooker until every last drop is gone. It’s a perfect drink for Christmas, a New Year’s Eve party or any random winter weekend!
Cheers folks!
Shake Bake and Party 
Angela, this drink sounds perfect for a cold winters night. It may only get down to 54 here in Florida, But that sounds like winter to me! I will be making this drink for sure.
Merry Christmas to you & Derek, may all your Christmas wishes come true.
You can always blast the AC for some added chill! 🙂 Merry Christmas to you and Bill! Miss you!
Yes! Another RumChata recipe for me to try.
😀 I hope you like it!
Wish I had one of those in my hand right now! Thanks so much for popping over to my theme Tuesday! I have pinned this and added to my yummly recipe box, I can’t wait to try it!
Thanks Michaela! Hope you enjoy it!
This sounds delicious and those cups are so adorable!! 🙂
Thanks Stephanie!
I tried this recipe yesterday & it was Delish! However I had a little glitch, when I added the rumchata to the crockpot something curdled …. not sure if it was the rumchata or the butter? have you ever had that to happen? If so can you please tell me what I did wrong & how to keep it from happening again? I was able to pour it through a strainer & drink it but I would rather be able to skip that step 😛 lol
Hi Sheila! According to RumChata’s website since it is made with dairy it can curdle when mixed with something that has a high citric acid content, but I’m pretty sure neither butter nor water fall into that category. 🙂 I know that sometimes if you add cream to something that is too hot it can curdle, so perhaps that’s what happened. I did not encounter this problem myself so I can’t be sure, but I would suggest letting the liquid water/butter mixture to cool slightly before adding the RumChata, or measure out the RumChata and slowly stir in a few small portions of the hot liquid to that to bring it up to temperature before mixing it into the crockpot. I hope that helps! If you try it again please let me know.
What type of cloves do you add?
Hi Chandler – in this instance they aren’t cloves OF anything. Cloves are a spice, and you can find them in the section with all other spices. They look like little bits of sticks. 🙂
Did you use salted or unsalted butter?
Hi Gia! I used salted butter. 🙂
What do you mean by whole cloves? Whole cloves of what?
https://en.wikipedia.org/wiki/Clove
I made this for a party a week ago…is it common to have separation. I’m talking a distasteful, off putting separation. Even after stirring vigorously, it separated.
Hi Lauren. I did not have that problem but I think it can occur if the butter/water mixture is too hot when you add the RumChata. It is a dairy product so it can curdle under certain circumstances. Perhaps letting the liquid cool some before adding the RumChata, or heating the RumChata separately before adding it to the rest of the liquid would prevent the separation.
Had your RumChata been refrigerated before you added it? Mine was room temperature, I am just wondering if that was why I didn’t encounter this problem…
Just found this recipe and while I would love to make it, love RumChata, I can’t drink dark rum, sure way to get a migraine. Light rum is fine it doesn’t bother me. Is there some other rum I could use?
Hi Karen – I looked around and found a recipe on Epicurious that says they used a white rum called Oronoco in their hot buttered rum and it turned out nicely.
http://www.epicurious.com/recipes/food/views/hot-buttered-rum-233820
Hi Angela. I want to make this for Christmas, but I wont have 5 hours to let it sit because we are going 3 places for Christmas. Have you done it for less time, or just a couple hours on a high setting?
Hi Michelle – I haven’t done it for less time but I’m sure you could do it on high for less time – just see my note in the recipe about the potential for the RumChata to curdle if you add it to super hot liquid. I have saved leftovers in the fridge as well so you could make it the day before. The butter will separate and harden back up but it all melts again when you reheat it. 🙂
My daughter had a Xmas party and her friend bought this Hot Buttered RumChata for everyone to drink. My daughter and her friends loved it, however they had the same problem with the RumChata curdling, I’m not sure what they did wrong but I think after reading your comments the temperature of butter/water mixture was probably to hot. This drink sounds delicious, and I want to try it,,,,,I’m gonna make it Xmas eve with my daughter. I’m hoping there will be no curdling problems when I make it. 👍
I will let you know how my batch turns out.
Delicious but, a little too sweet. Any way to tone it down post mix?
Perhaps adding some plain milk might help dilute it a bit without changing the taste too much? Let me know!
Thanks Angela, next time I’m in town will so if I can find that rum!
Do you strain out the cloves and cinnamon sticks?
Hi Barbara – I left them in but kept an eye out when ladling the drink into my cup, but you could certainly strain them out.
So you remove the cinnamon sticks and cloves? Also, to make it more alcoholic would you just had more rum and rumchata or swap out a cup of water from more booze? Thanks!
I didn’t remove the cinnamon sticks and cloves, I was just careful to avoid them when I was ladling the drink into my cup. I think swapping out a cup of water for more booze would be the way to go!
I poured mine in a glass pitcher once it cooled without the alcohol. Refrigerated and when we were ready to use, I just took a plastic spoon, stirred vigorously (everytime you pour) and poured in a paper cup/coffee cup heated in microwave on power 5 for about 2 minutes. Didn’t want it hot….just real warm and then put in a a jigger (or two) of spiced rum and rumchata. Topped with whipped cream and nutmeg. DElicious and NO separation!
Thanks Angela!!
That’s a great idea Susie! Glad you enjoyed it!