Buttered Rum Apple Cider Recipes

HOT BUTTERED CIDER WITH RUM

Steps:

• In a medium bowl, combine the butter, brown sugar, cinnamon, nutmeg, cloves, and salt. Mash with a spoon until evenly combined.
• Bring the apple cider to a simmer over medium heat in a large pot, then turn the heat down to low. Gradually add the butter mixture, whisking until the butter is melted.
• Ladle the buttered cider into mugs. Top each drink off with a shot of rum and garnish with a cinnamon stick, if desired. Serve hot.

APPLE CIDER BEIGNETS WITH BUTTER-RUM CARAMEL SAUCE

Steps:

• Make sauce:
• Heat sugar in a 12-inch heavy skillet over medium heat, stirring with a fork to heat sugar evenly, until it starts to melt, then stop stirring and cook, swirling skillet occasionally so sugar melts evenly, until it is dark amber. Stir in butter, water, rum, vinegar, and a pinch of salt (caramel will harden and steam vigorously) and cook over low heat, stirring occasionally, until caramel has dissolved. Add cream and bring to a boil, stirring, then remove from heat. Cool to warm.
• Make beignets:
• Preheat oven to 250°F with rack in middle. Set a cooling rack in a large shallow baking pan.
• Heat 2 inches oil in a 5- to 6-quart heavy pot over medium-high heat to 375°F.
• Meanwhile, peel apples and cut crosswise into 1/4-inch-thick slices. Cut out core with cutter, then pat apple rings dry.
• Put 1 1/4 cups flour in a large shallow bowl and make a well in center. Beat egg in a small bowl with a fork, then stir in cider and 1 tablespoon oil and pour into well. Stir with fork until a lumpy batter forms.
• Working in batches of 3 or 4, dredge apple rings in remaining 1/2 cup flour, shaking off excess, then dip in batter to coat, letting excess drip off, and fry, gently turning over once with a slotted spoon, until golden brown on both sides, about 2 minutes total per batch. Transfer to rack and keep warm in oven. Return oil to 375°F between batches.
• Just before serving, dust warm beignets with confectioners sugar. Stir sauce, then serve on the side.

BUTTERED RUM-SPICED CIDER

Steps:

• Heat cider, cloves, nutmeg and cinnamon sticks to boiling in 3-quart saucepan over medium-high heat; reduce heat to low. Simmer uncovered 10 minutes. Strain cider mixture to remove cloves and cinnamon sticks if desired.
• For each serving, place 1 tablespoon butter, 1 tablespoon brown sugar and 2 tablespoons rum in mug. Fill with hot cider.

BUTTERED RUM APPLE CIDER

Steps:

• Boil first 6 ingredients in heavy small saucepan 5 minutes.
• Remove from heat.
• Add butter and stir to melt.
• Strain into 2 warm mugs.
• Add half of rum to each.

BUTTERED RUM-SPICED CIDER

Steps:

• In a saucepan, add cider, cloves, nutmeg, ground cinnamon, and cinnamon sticks.
• Bring to a boil over medium-high heat; reduce heat; simmer uncovered for 10 minutes.
• Strain mixture to remove cloves and cinnamon sticks.
• In individual mugs (6 mugs total), place 1 tablespoon butter, 1 tablespoon brown sugar, and 2 tablespoons rum.
• Fill each mug with hot cider; stir.
• Enjoy.