SLOW COOKER HOT BUTTERED RUM
Steps:
- Directions 1. Beat together butter, sugar, rum, vanilla, cinnamon, ginger and cloves until smooth. 2. Transfer to a airtight container and store. (2 weeks in the fridge, 6 months in the freezer) 3. Place 1/2 cup butter mixture and the 2 bottles of cider in the crock pot 4. Cover and cook on low for 4 hours 5. Stir before serving
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