Yield: 1 servings
|2 quarts||Apple cider; preferably fresh|
|\N \N||; and unfiltered|
|⅓ cup||Packed light brown sugar|
|2 \N||Pieces cinnamon stick; (2 inches each)|
|12 \N||Whole cloves|
|12 \N||Allspice berries|
|2 cups||Dark rum|
|½ \N||Stick unsalted butter; sliced into 8 pats|
|\N \N||; (optional) (4|
|\N \N||; tablespoon)|
|8 \N||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.