Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 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.