Yield: 1 servings
|2 quarts||Apple cider; preferably fresh|
|; and unfiltered|
|⅓ cup||Packed light brown sugar|
|2||Pieces cinnamon stick; (2 inches each)|
|2 cups||Dark rum|
|½||Stick unsalted butter; sliced into 8 pats|
|; (optional) (4|
|8||Long cinnamon sticks; for garnish|
In a nonreactive pan combine the cider, brown sugar, short cinnamon sticks, cloves, and all-spice. Set over medium-low heat, partially cover, and slowly bring just to a boil, stirring occasionally and skimming any scum that forms on the surface. Meanwhile, divide the rum among 8 large mugs.
Drop a pat of butter and a cinnamon stick into each mug if desired. Strain the cider into the mugs and serve immediately. Serve 8.
From Cooking for the Weekend by Michael McLaughlin (copyright 1993 by Simon & Schuster).
Converted by MC_Buster.
Recipe by: Good Morning America Converted by MM_Buster v2.0l.