Smoothie, Cocktail and Juice

Hot Buttered Rum

prep 5 mins cook 3–4 hours
  • 1 litre (1¾ pints) clear apple juice
  • 150 ml (¼ pint) dark rum
  • 2 tablespoons set honey
  • 2 tablespoons dark muscovado sugar
  • 25 g (1 oz) butter
  • 6 cloves
  • 1 dessert apple, cored and thickly sliced, to decorate

Preheat the slow cooker if necessary; see the manufacturer's instructions. Put the apple juice, rum, honey, sugar, butter and cloves into the slow cooker pot.

Cover with the lid and cook on high for 1 hour. Reduce the heat and cook on low for 2–3 hours, or set to auto for 3–4 hours, until piping hot.

Stir, scoop out the cloves, then ladle the punch into heatproof tumblers. Decorate with slices of apple.

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