Rum-spiced cider

Yield: 1 servings

Measure 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

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.

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