Crock-Pot Butterbeer Rum

Combine the water, cream soda, brown sugar, unsalted butter, half of the butterscotch syrup, cinnamon sticks, vanilla, and salt in the Crock-Pot.

Cover and cook on low heat until the mixture is warm and the butter has fully melted.

Remove the lid and stir in the spiced rum.

Pour the remaining butterscotch syrup onto a shallow plate.

Dip the rims of the glass mugs into the syrup, then fill them with the prepared butterbeer.

Top each mug with whipped cream and sprinkle with gold sanding sugar before serving.