hot spiced rum.

Ingredients: 9+

Let’s just be real.  Autumn is da bomb.  CRUNCHY leaves.  BRISK breezes.  And my new found fav: Hot Spiced RUM.  Of course rum is also an excellent drank for every other season of the year, but… I have no defense, rum is good any time, any where, any way.

All these harvesty flavors that autumn brings – pumpkin, cinnamon, nutmeg, warm vanilla, rich molassesy goodness, crockpots (which is now a flavor) – are truly one of the biggest reasons why autumn rocks.  And you can have all of those flavors in your mouth with this incredibly sippable beverage.  (Well, not pumpkin, but you can toss it in there if you want to, be my guest.)

Here’s what you need for some delightful Hot Spiced Rum.

• 4 c. water
• 2 c. brown sugar
• 3 cinnamon sticks or 2 tsp. ground cinnamon
• 1 tsp. nutmeg
• 1 tsp. ground cloves
• 1 dash allspice
• 1 tbsp. vanilla
• 1/2 c. coconut creamer or other nondairy milk substitute
• 1 1/2 – 2 c. dark rum

STEP ONE:  Put it all in your crockpot, except for the rum.  Set it to a high level of heatage and wait 2 hours.  Stir occasionally.

STEP TWO:  Pour the rum in.  Wait 10-15 minutes for it to warm up.

STEP THREE:  Serve up your Hot Spiced Rum with a swirl of your favorite nondairy beverage – I recommend anything coconuty – and enjoy the hell out of that steaming cup.  Do it.

It pairs nicely with anything else autumnal, like butternut squash, pecan pie, or pumpkin pie.  I decided to eat some deconstructed vegan pumpkin pie with a little rum-nutmeg-brown sugar drizzle and some coconut-brown sugar crumbles.

What are some of your favorite autumn flavors?  Recipes?  Memories?  Places?

Here’s a scrumptious autumnal vid for you to enjoy, with music by some old Greek dude.

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