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.