11.16.2010

Hot Buttered Apple Cider with Rum

Hot cider goes over-the-top with spiced butter.
Photos courtesy of onceuponachef.com


By Jennifer Segal

Metrocurean contributor, Once Upon a Chef

My first attempt at spiked cider, a straight mix of apple cider and booze, was a flop. My husband said it reminded him of his college days when he and his fraternity brothers would spike apple cider with grain alcohol for drunken Halloween parties. Clearly, not what I was going for!

So I found a way to take it up a notch by combining ordinary spiked cider with hot buttered rum, a classic holiday cocktail. The result was pure decadence. If you can imagine drinking hot, boozy apple pie from a mug, then you’d be on the right track.

It’s perfect for the holidays. Just simmer a big pot gently on the for stove for everyone to help themselves, and sit back while your home fills up with sweet-smelling scents of autumn. Enjoy!



Hot Buttered Apple Cider with Rum

makes 8 servings

for spiced butter:

8 tablespoons unsalted butter (1 stick), room temperature
1/4 cup dark brown sugar, packed
1 1/2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/8 teaspoon salt

for the drink:
half-gallon (64 ounces) all natural apple cider
spiced butter
cinnamon sticks (optional)
rum or apple brandy (optional)

Make the spiced butter by combining butter, brown sugar, cinnamon, nutmeg, cloves and salt in a small bowl. Use a plastic spatula to transfer the butter mixture to the middle of a 12" x 12" piece of plastic wrap. Fold plastic wrap over butter mixture and shape into a log, twisting ends to seal closed. Refrigerate until ready to use.

Bring apple cider to a simmer over medium heat in a large pot, then turn heat to low. Remove spiced butter from plastic wrap and cut into 1-inch pieces. Add to hot cider and stir continuously until all the butter is melted.

Ladle buttered cider into mugs, garnish with cinnamon sticks and top with a shot of rum or apple brandy if desired. Serve hot.





Jennifer Segal is the founder and publisher of Once Upon a Chef, a cooking blog featuring easy and elegant recipes. Before launching her blog, Jennifer earned her culinary stripes working front and back of the house at some of DC's top fine dining restaurants, including L'Auberge Chez Francois, Sam & Harry'sThe Caucus Room.

She has also done private catering and restaurant public relations. Jennifer is a graduate of the professional Culinary Arts Program at L'Academie de Cuisine.
and
Metrocurean contributor, Once Upon a Chef

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