Hot Buttered Cider Mix Food

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 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 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 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.

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.

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 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.

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.

EMERGENCY HOT BUTTERED CIDER

Steps:

• In a 4-qt.
• crockpot, stir together all but 4 packets of cider mix and rum.
• Add water to top of crockpot.
• Cook on high until hot, then reduce to low.
• MUST KEEP COVERED or it WILL lose alcohol content!
• Reserve last 4 packets of cider mix for kids and/or designated drivers.

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.