Hot Buttered Apple Cider Food

BUTTERED APPLE CIDER

Steps:

• Mix 1 stick softened butter, 1/4 cup light brown sugar and 1/2 teaspoon each ground nutmeg, cinnamon and cloves until combined. Put the butter on a piece of plastic wrap and roll into a 1-inch-thick log; wrap and chill 1 hour. Pour 3 cups apple cider into a slow cooker; cover and heat on high for 1 hour. Divide 1 cup bourbon among 6 glasses. Top each with hot cider and a slice of the spiced butter.
• If you don't have a slow cooker, keep these drinks warm in a saucepan on the stovetop over low heat.

EASY HOT BUTTERED APPLE CIDER

Steps:

• Rinse out and squeeze out 12-inch square of cheesecloth. Wrap ginger, star anise, cinnamon, cloves, fennel seed, and Sichuan peppercorns in cheesecloth. Using piece of kitchen twine, tie into packet.
• Pour cider into large nonreactive saucepan and add spice bundle. Bring to simmer over medium-low heat, stirring occasionally.
• Ladle cider into warmed mugs. Add dry cinnamon stick to each mug and spike with Calvados or Applejack, if desired. Top each with pat of butter. Serve hot.

HOT BUTTERED CIDERS

Steps:

• In the sleeve of a slow cooker, combine the cider, brown sugar, and orange halves. Cook on low for 2 hours.
• Stir together the butter and pumpkin pie spice in a small bowl. Cover and refrigerate until ready to use.
• Pour the hot cider into mugs and top with a spoonful of the flavored butter. For adults, pour 1 ounce of brandy into each mug.

HOT BUTTERED BRANDY CIDER

Steps:

• Combine Calvados, sugar, and butter in large sauce pan over medium heat. Stir until sugar dissolves and butter melts.
• Add cider and lemon juice; bring to low simmer but not a boil.
• Place cinnamon stick in each serving cup. Pour hot cider into cups and grate small amount of fresh nutmeg over each. Serve hot.

HOT BUTTERED CIDER MIX

Steps:

• Beat butter and brown sugar until blended; beat in honey and spices. Transfer to an airtight container. Store in refrigerator up to 2 weeks.To prepare hot cider: Place 1-1/2 teaspoons buttered cider mix in a mug. Stir in hot cider and, if desired, brandy.

HOT BUTTERED CIDER

Steps:

• Heat cider in a pot with cinnamon, allspice berries, cloves, and vanilla bean.
• Add brown sugar and candies (if using) and stir until dissolved.
• Keep mixture below a boil at just a light simmer.
• Remove cinnamon stick after 15 to 30 minutes.
• Add cider vinegar.
• Serve in mugs with a pat of butter added to each mug.

HOT BUTTERED BOURBON AND CIDER

Steps:

• Bring the first 5 ingredients to a simmer in a medium saucepan. Remove from heat; cover and let steep for about 5 minutes.
• Add 2 T. chilled butter to saucepan; bring to a simmer. Remove from heat.
• Stir in bourbon and lemon juice. Strain into a large measuring cup.
• Divide hot cider among 4 mugs. Cut 1 T. butter into 4 pieces. Add 1 piece to each mug. Sprinkle nutmeg over.

HOT BUTTERED APPLE CIDER

Steps:

• Rinse and squeeze out a 12-inch square of cheesecloth.
• Wrap the ginger, star anise, cinnamon, cloves, fennel seed, and Sichuan peppercorns in the cheesecloth.
• Using a piece of kitchen twine, tie it into a packet.
• Pour the cider in a large nonreactive saucepan and add the spice bundle.
• Bring to a simmer over med-low heat, stirring occasionally.
• Ladle the cider into warmed mugs.
• Add a dry cinnamon stick to each mug, and spike with Calvados.
• Top each with a pat of butter.
• Serve hot.

HOT BUTTERED APPLE CIDER (CROCK POT)

Steps:

• In slow cooker on low heat, cook apple cider with syrup for 20 minutes or until steaming. In small bowl, combine butter, nutmeg and allspice. Mix well. Pour cider into mugs and top with a teaspoon of the spiced butter. Enjoy!