Hot Buttered Rum and Spiced Cider

        buttered rum 055        So I only took this one photo… I was excited about the buttered rum.

Welcome to the one time of year when it’s totally acceptable (encouraged even) that we coat our throats with a hearty dose of booze and butter.  That’s right, my friends… it’s totally time to drink butter.  Call your mom, call your friends, text your ex-boyfriend from three ex-boyfriends ago (awesome excuse), and let everyone know that it’s time to get on this drinkable butter bandwagon.  Hallelujah, this is fun/dangerous/delicious/ridiculous! What whaaaaaat!?

Cider is brought to a simmer and spices are infused into the liquid.  If you place your face over the steaming cider… it’s like a cider facial (which probably costs about three hundred dollars in Towson).

Butter is added as well.  Butter is melted and whisked into the steaming cider.  What could be bad about this!?  Absolutely nothing (unless you’re vegan or allergic to butter).

To finish the cider we add a hearty dose of black spiced rum, round sliced apples, and a splash of fresh orange juice.

This Hot Buttered Rum and Cider is my new go-to holiday cocktail situation.  I’m going to keep in warm in a dutch oven on the stove top when I know people will be stopping by.  I made a batch and actually placed it back in the apple cider jar or future holiday-drop-in circumstances.  I appear to be clever… but I might just drink it all myself.

Feel free to adapt this recipe in any way you see fit.  If you don’t have rum, try bourbon.  If you’re vegan, leave out the butter.  If you’re not into booze at all… well heck, just leave it out!  The heart of this dish lies in the warm and spiced apple cider.  Rum and butter just make it go down all the easier.

It’s a holidaaaaayyy!

xo – Jamie

buttered rum 060

Hot Buttered Rum and Cider

serves 4

adapted from Epicurious

3 cups spiced apple cider

1/2 cup water

2 cinnamon sticks

10 whole cloves

1/8 teaspoon freshly grated nutmeg

pinch of salt

2 tablespoons chilled unsalted butter

3/4 cup dark spiced rum

2 tablespoons fresh orange juice

sliced apples and cinnamon sticks for serving

In a medium saucepan, combine cider, water, cinnamon sticks, cloves, nutmeg, and salt.  Bring to a boil over medium heat.  Remove from heat, cover, and let steep for 15 minutes.

Uncover, return to medium heat, and add butter.  Stir until melted.  Remove from heat, stir in bourbon and lemon juice.  Remove cinnamon sticks and cloves.  Add sliced apples before serving.  I like to serve the cider in mugs with cinnamon sticks for garnish


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