Butter Rum Mulled Apple Cider

Tis the season for many a celebration………. but let’s be honest, 2020 was a force to be reckoned with and we’re all a little weary!

For many, the holiday season is going to look and feel a lot different than the tradition of yesteryear. Keeping this in mind, I want to share a recipe that is akin to a big’ol comforting hug. A recipe that will bring a moment of solace and a taste of the familiar, no fuss of the feast required, just a nod to the timelessness of harvest celebration.

I present to you………Butter Rum Mulled Apple Cider!

A mug of this cider is warm, sweet, and complex with spices. It’s boozy and tart, made silken with a touch of butter. The aroma is what every holiday dream is made of. Butter Rum Mulled Apple Cider is fall festivity in a cup and it goes down easy even if this year hasn’t.

Let us raise a glass in gratitude to all that is good!

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Butter Rum Mulled Apple Cider


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  • Author: Asha
  • Yield: 6-8 Mugs of Cider 1x

Ingredients

Units Scale
  • 2 quarts Apple Cider
  • 1/2 cup of Water
  • 6 Tablespoons Brown Sugar
  • 1 Tablespoon Fresh Squeezed Lemon Juice
  • 1 Teaspoon Ground Cinnamon
  • 1/4 Teaspoon Ground Nutmeg
  • 1/4 Teaspoon Ground Cloves
  • 1/4 Teaspoon Ground Ginger
  • 1/4 Teaspoon Ground Allspice
  • 1/4 Teaspoon Ground Cardamom
  • 1/4 Teaspoon Sea Salt
  • 1/8 Teaspoon Fresh Ground Black Pepper
  • 6 Cinnamon Sticks, broken into pieces
  • 12 Green Cardamom Pods
  • 2 Teaspoons Whole Cloves
  • 3 Tablespoons Rum or Bourbon, per mug
  • 1/4 Tablespoon Butter, per mug

Instructions

  1. Combine all ingredients (except the alcohol and butter) in a med/ large saucepan.
  2. Bring the cider and spices to a boil over medium high heat.
  3. Turn off the heat, cover the saucepan with a lid and allow the cider too steep with the spices for fifteen minutes.
  4. Add ¼ Tablespoon butter and 3 Tablespoons of Rum or Bourbon to each mug and fill with the hot apple cider.
  5. Garnish with a thin apple slice and a cinnamon stick (optional).
  6. Sip and enjoy!!!

Notes

  • Omit the alcohol for a non-alcoholic version.
  • Use ¼ teaspoon Earth Balance in place of butter for a vegan version.
  • Use the freshest, organic spices you can find. You want all their essential oils.
  • Adjust the spices to your liking.  Use just whole spices or just powdered spices. Play with the flavor profile by adding a strip of orange zest, star anise or fresh ginger root, etc.
  • This recipe can be made two days in advance. After steeping the cider and spices for fifteen minutes, strain out the whole spices and decant the cider into a heat proof container (Mason jars work great). Just before serving, pour the cider into a saucepan and bring just to a boil and serve as directed.

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