Rum-spiced cider
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | quarts | Apple cider; preferably fresh |
| ; and unfiltered | ||
| ⅓ | cup | Packed light brown sugar |
| 2 | Pieces cinnamon stick; (2 inches each) | |
| 12 | Whole cloves | |
| 12 | Allspice berries | |
| 2 | cups | Dark rum |
| ½ | Stick unsalted butter; sliced into 8 pats | |
| ; (optional) (4 | ||
| ; tablespoon) | ||
| 8 | Long cinnamon sticks; for garnish | |
Directions
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.