How To make Hot Buttered Cider
7 c Apple cider OR apple juice
1/3 c Brown sugar; packed
4" stick cinnamon
1 ts Whole allspice
1 ts Whole cloves
1 Lemon peel; cut into strips
1 1/2 c Rum
Butter or margarine Thin apple slices Combine apple cider or apple juice and brown sugar in a large saucepan. For spice bag, tie cinnamon, allspice, cloves, and lemon peel in a 7 inch square of 100 percent cotton cheesecloth. Add spice bag to cider mixture. Bring cider mixture to boiling. Reduce heat and simmer, covered, for 15 minutes. Remove and discard spice bag. Stir in rum. Pour cider mixture into mugs. Float about 1/2 tsp butter or margarine on each. Top each serving with one or two thin apple slices. Makes about 10 (6-oz) servings.
How To make Hot Buttered Cider's Videos
Hot Apple Cider Cocktail with Rum
This hot apple cider cocktail, made with dark rum and a touch of sweet liqueur, is the perfect drink for colder weather. Find the detailed recipe here:
Jamie's Mulled Cider | Jamie Oliver
If you're looking for something a bit different to the classic Mulled Wine, have a look at Jamie's Mulled Cider. It's warm, delicious and fantastic for a Christmas party on a cold winter's day.
You'll need scrumpy cider, cloves, star anise, nutmeg, a cinnamon stick, a vanilla pod, an orange, two clementines and caster sugar.
Which is your favourite - Donal's mulled wine or Jamie's mulled cider? Leave a comment and let us know!
Jamie's Best Ever Christmas first aired on Channel 4 in the UK in 2010.
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A slow cooker cocktails — Mulled cider and hot buttered rum
Lifestyle expert Shoana Jensen creates 2 luxe warm cocktails in a slow cooker!
Creamy Hot Buttered Rum - Tipsy Bartender
This warm creamy drink is perfect for cold winter days!
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Hot Buttered Rum 2 Ways AND Fat Washing! | How to Drink
Today on How to Drink I tackled Hot Buttered Rum, a staple of colonial New England drinking and life, AND I dive into Fat Washing to make Brown Butter Rum- SO GOOD!
Hot Buttered Rum is one of those drinks that is so old it's tough to pin down a specific origin point on it. David Wondrich probably has some insights in that department but frankly I'm pretty ok with chalking this one up to Traditional. What I can tell you is that it was enormously popular in the colonies of New England. It is also a highly requested drink in my comments, so it felt like the perfect drink to make my first Thanksgiving offering this year (that's right, I've got two).
In this one I'm making the drink two ways. First, I'll make it as it appears in Jerry Thomas 1860 Bartender's guide. Not quite a colonial recipe, but certainly pretty old school. Then I decide to do my own riff on a hot buttered rum, and I want to stay somewhat true to the drinks roots and avoid making a batter like so many recipes I see using. Instead I prepare a bottle of Fat Washed rum in advance. In this case I do a brown butter infusion of Appleton Estate Reserve. The results are spectacular, and completely shelf stable. It doesn't need to go in the fridge or anything.
Hot Buttered Rum
Jerry Thomas Style
2 bar spoons of Demerara Sugar
1/4 Bar spoon ground Allspice
1 tablespoon of Unsalted Butter
2 oz. -or- 60 ml. Jamaica Rum
4 oz. -or- 120 ml. Hot Water
Hot Buttered Rum
Greg Style
2 Bar spoons Demerara Sugar
2 oz. -or- 60 ml. Brown Butter Rum
4 oz. -or- 120 ml. Hot Water
Garnish with Star Anise + Cinnamon Stick
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hot buttered Rum recipe
Recipe from Living with Amy.