Hot Buttered Bourbon And Cider Recipes

HOT BUTTERED BOURBON AND CIDER

Steps:

• Bring first 5 ingredients to simmer in medium saucepan. Remove from heat; cover and let steep 15 minutes. Add 2 tablespoons chilled butter to saucepan; bring to simmer. Remove from heat. Stir in bourbon and lemon juice. Strain into large measuring cup. Divide hot cider among 4 mugs. Cut 1 tablespoon butter into 4 pieces. Add 1 piece to each mug. Sprinkle nutmeg over.

BUTTERED APPLE CIDER

Steps:

• Mix 1 stick softened butter, 1/4 cup light brown sugar and 1/2 teaspoon each ground nutmeg, cinnamon and cloves until combined. Put the butter on a piece of plastic wrap and roll into a 1-inch-thick log; wrap and chill 1 hour. Pour 3 cups apple cider into a slow cooker; cover and heat on high for 1 hour. Divide 1 cup bourbon among 6 glasses. Top each with hot cider and a slice of the spiced butter.
• If you don't have a slow cooker, keep these drinks warm in a saucepan on the stovetop over low heat.

HOT BUTTERED CIDERS

Steps:

• In the sleeve of a slow cooker, combine the cider, brown sugar, and orange halves. Cook on low for 2 hours.
• Stir together the butter and pumpkin pie spice in a small bowl. Cover and refrigerate until ready to use.
• Pour the hot cider into mugs and top with a spoonful of the flavored butter. For adults, pour 1 ounce of brandy into each mug.

HOT BUTTERED BOURBON AND CIDER

Steps:

• Bring the first 5 ingredients to a simmer in a medium saucepan. Remove from heat; cover and let steep for about 5 minutes.
• Add 2 T. chilled butter to saucepan; bring to a simmer. Remove from heat.
• Stir in bourbon and lemon juice. Strain into a large measuring cup.
• Divide hot cider among 4 mugs. Cut 1 T. butter into 4 pieces. Add 1 piece to each mug. Sprinkle nutmeg over.

HOT BUTTERED BOURBON (WITH NUTMEG BUTTER)

Steps:

• In a small saucepan, combine the cider, cinnamon, allspice, cloves, and ginger and place over low heat.
• Cook at a simmer for 5 minutes.
• Stir in the bourbon and bring back to a simmer; immediately remove from the heat.
• Pour into 2 warmed mugs and top each with a slice of Nutmeg Butter.
• NUTMEG BUTTER (makes about 16 servings):.
• Put all ingredients in a small bowl and stir with a rubber spatula to combine.
• Place the butter mixture on a sheet of wax paper or plastic wrap and shape into a log about the size of the original stick of butter.
• Chill in the freezer for about 30 minutes, until firm but not frozen hard.
• Slice into 1/4-inch rounds (about 1/2 teaspoon) to use in buttered drinks.
• The butter will keep, frozen and tightly wrapped for at least a month; let stand at room temperature for 30 minutes before slicing it. It will keep in the refrigerator for about 2 weeks.