Mamas, THIS Is What You Should Be Using The Slow-Cooker For 6 years ago

Mamas, THIS Is What You Should Be Using The Slow-Cooker For

It seems we are all suckers for a new kitchen gadget, and counter tops across the land are choc-a-block with blenders, mixers and coffee makers, one more clumpy and less-used than the next.

Many of us have invested in a crock-pot – or slow-cooker, having had visions of Pinterest-worthy dinners just basically making themselves, all the while you toil away in your office. But if reality is proving a little less doable than the fantasy (who can face chopping all those veggies at 7am?!), rest assure that your slow-cooker can be used for more than just your dinner.

Enter the crock-pot cocktails.

Seriously; we are not joking. These recipes are super easy—most involve adding spice blends to wine, spirits, or fruit juices, and then simmering them in the slow cooker for hours. And voila; they taste like something you have been slaving over All. Day. Long.

Here are three recipes you really should try giving a go this holiday season:

1. Slow Cooker Hot Apple Martinis

Think spiked cider with warmed apple juice and cinnamon sticks. Oh, and then swap rum for vanilla vodka – and get this: This recipe calls for drizzling caramel sauce at the bottom of the martini glass—a sweet surprise on your last sip.


  • 1 c. vanilla flavored vodka
  • 3 c. apple juice or apple cider
  • 4 small cinnamon sticks
  • 4 tb. caramel sauce
  • cinnamon, sugar and apple slices for garnish


  • Place apple juice and cinnamon sticks in crock.
  • Cover and crock on "high" for 1-2 hours, until apple juice is very hot.
  • When juice is hot, add the vanilla vodka and stir.
  • Turn crock to "warm" setting once you have added the vanilla vodka.
  • Mix equal parts of cinnamon and sugar in a shallow bowl.
  • Wet rims of martini glasses with a lemon and dip glasses into cinnamon-sugar mix.
  • Drizzle caramel sauce in the bottom of the martini glass.
  • Carefully pour apple martinis into prepared glasses and serve warm with additional cinnamon sticks or apple slices, if desired.

Recipe via


 2. Hot Buttered Rum

Frothy and decadent are pretty good words as far as cocktails are concerned, but throw in "butter" in the same sentence, and we are S.O.L.D. This spicy, buttered little gem of a drink will have you feeling winter cozy in no time.

  • 2 qts water
  • 1 26oz bottle of dark rum (or 750 mls)
  • 3 cinnamon sticks
  • 2 cups brown sugar
  • ¼ cup butter
  • 6 cloves
  • 1 tsp nutmeg
  • 1 tsp salt
  1. Place all the ingredients into a crock pot and steep for 2 to 6 hours.
  2. Put in blender and whizz to make the butter mixture froth up and get creamy.
  3. Serve!

Recipe via


3. Slow Cooker Mulled Wine

The crock pot method is perfect for making mulled wine because the low even temperature will insure that the wine doesn’t boil, and you can make it and forget it just before your guests arrive. Oh, and the longer you leave the mulled wine on the "keep warm" setting of your crock-pot, the stronger the flavor.


    • 1 bottle red wine
    • 1/2 cup water
    • 1/2 cup sugar
    • 1/4 cup brandy
    • 2 cinnamon sticks
    • 1 tsp whole allspice berries
    • 4 star anise
    • 1/2 tsp whole cloves
    • 5 whole cardamom pods, lightly crushed with the back of a spoon to expose the seeds
    • 1/2 vanilla bean, slit down the center (if you save pods this is a good time to reuse one)
    • a good grating of fresh nutmeg (about 1/4 tsp)
    • 8 clementines, cut in half (remove any seeds)
    • garnish each glass with a cinnamon stick and a star anise



  1. Put the water and sugar in the crock pot and turn on high. Stir to dissolve the sugar. Juice 4 of the clementines and add to the pot.
  2. Add the rest of the ingredients and heat until the wine just gets to a simmer. Then turn the dial to the 'keep warm' setting and let it sit for about 30 minutes before serving.
  3. You can strain the wine before serving, or not.
  4. For the Holiday version, the process is the same, omit the clementines and use cranberries and rosemary.