Hot Buttered Apple Cider with Rum
Originally, I was planning to share a basic spiked cider recipe with you but when I made it for my husband to taste, he 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… not really what I was going for!
So I found a way to take it up a notch by combining ordinary spiked cider with a classic holiday cocktail – hot buttered rum. Boy was that a good idea.
It’s the ideal drink for a crowd because it sits on the stove in a big pot for everyone to help themselves. Plus, you can do most of it ahead of time. Enjoy!
Hot Buttered Cider with Rum
- 1 stick (1/2 cup) unsalted butter, at 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
- Half-gallon (64 ounces) all natural apple cider
- Rum (or apple brandy)
- Cinnamon sticks (optional)
- Make the spiced butter by combining the 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 the plastic wrap over the butter mixture and shape into a log, twisting ends to seal closed. Refrigerate until ready to use.
- Bring the apple cider to a simmer over medium heat in a large pot, then turn the heat down to low. Remove the spiced butter from the plastic wrap and cut into 1-inch pieces. Add to the hot cider and stir continuously until all the butter is melted.
- Ladle the buttered cider into mugs. Top off each drink with a shot of rum and garnish with a cinnamon stick, if desired. Serve hot.