Thursday, August 5, 2010

Hot Buttered Cider

2 quarts apple cider
8 cinnamon sticks
8 whole cloves
8 whole allspice
3 (quarter-size) slices peeled fresh ginger
4 lemon slices, halved
1/4 cup sugar
3/4 cup dark rum
1/2 cup butter

1. Bring all ingredients except rum and butter to a boil in large pot over medium heat. Reduce heat to low; simmer 10 minutes. Strain, reserving lemon slices and cinnamon sticks. Cover and refrigerate, if desired; reheat before serving. 
2. Measure 3 tablespoons rum into each of 8 (12-oz.) mugs. Ladle 1 cup hot cider into each mug, including cinnamon stick and lemon slice half if desired. Float 1 teaspoon butter on surface of each mug.

8 servings