Buttered Rum Spiced Cider Food

HOT BUTTERED CIDER WITH RUM

Steps:

• In a medium bowl, combine the butter, brown sugar, cinnamon, nutmeg, cloves, and salt. Mash with a spoon until evenly combined.
• Bring the apple cider to a simmer over medium heat in a large pot, then turn the heat down to low. Gradually add the butter mixture, whisking until the butter is melted.
• Ladle the buttered cider into mugs. Top each drink off with a shot of rum and garnish with a cinnamon stick, if desired. Serve hot.

BUTTERED RUM-SPICED CIDER

Steps:

• Heat cider, cloves, nutmeg and cinnamon sticks to boiling in 3-quart saucepan over medium-high heat; reduce heat to low. Simmer uncovered 10 minutes. Strain cider mixture to remove cloves and cinnamon sticks if desired.
• For each serving, place 1 tablespoon butter, 1 tablespoon brown sugar and 2 tablespoons rum in mug. Fill with hot cider.

HOT SPICED BUTTERED RUM

Steps:

• In a small bowl mix the butter with the sugar, vanilla, cinnamon, allspice, and nutmeg until thoroughly combined.
• Warm the pineapple juice in a medium saucepan until very hot, but not boiling. Remove from the heat and whisk in spiced butter until combined. Divide the rum among 4 mugs. Pour the pineapple juice into the mugs. Drop a cinnamon stick into each mug to use as a swizzle stick. Serve.

BUTTERED RUM-SPICED CIDER

Steps:

• In a saucepan, add cider, cloves, nutmeg, ground cinnamon, and cinnamon sticks.
• Bring to a boil over medium-high heat; reduce heat; simmer uncovered for 10 minutes.
• Strain mixture to remove cloves and cinnamon sticks.
• In individual mugs (6 mugs total), place 1 tablespoon butter, 1 tablespoon brown sugar, and 2 tablespoons rum.
• Fill each mug with hot cider; stir.
• Enjoy.

HOT BUTTERED CRANBERRY CIDER

Steps:

• In stainless steel or enameled saucepan, combine juice, cider & cinnamon.
• Bring to boil, then simmer 10 minutes.
• Remove from heat & stir in rum, honey & butter, until butter is melted.
• Ladle into heated mugs & serve.

BUTTERED RUM COCKTAIL RECIPE BY TASTY

Steps:

• In a medium bowl, stir together the butter, pumpkin pie spice, brown sugar, vanilla, and salt until smooth
• Scoop 2 tablespoons of the butter mixture in a mug. Add 1 cup of hot water and stir to melt the butter. Stir in 1 ounce of rum.
• Garnish with whipped cream and freshly grated nutmeg.
• Enjoy!

CELEBRATION HOT RUM BUTTERED CIDER - CIDER HOT TODDY

Steps:

• Stud the orange with the cloves.
• Gently melt the butter in a large saucepan before adding the cider; continue to heat the cider and butter for about 5 minutes, then add the clove-studded orange and the cinnamon sticks; heat gently for a further 5 minutes - do NOT allow it to come to the boil.
• Add the rum and heat for a further minute or two, again do not allow the toddy to come to the boil.
• Serve in warmed punch glasses or mugs, add a cinnamon stick to each glass if you wish.
• You can add more cider, rum and butter to the pan with the spiced fruit, throughout the evening.