Recipe: Hot Buttered Rum and Cider

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Joy the Baker’s Hot Buttered Rum & Cider (The original image is no longer available, please contact KCRW if you need access to the original image.)

This cold weather has us craving a warm and cozy cocktail. Fortunately for us (as if we needed some arm twisting) January 17th is actually National Hot Buttered Rum Day. Who knew?!

So we are celebrating early this week with Joy the Baker’s Hot Buttered Rum and Cider. This recipe is a two-fer. It will perfume your house and taste delicious. And when else is it perfectly acceptable to drink butter?

Hear Joy this weekend on Good Food and keep reading for her recipe…

Joy the Baker’s Hot Buttered Rum and Cider

serves 4

3 cups spiced apple cider

1/2 cup water

2 cinnamon sticks

10 whole cloves

1/8 teaspoon freshly grated nutmeg

pinch of salt

2 tablespoons chilled unsalted butter

3/4 cup dark spiced rum

2 tablespoons fresh lemon juice

sliced apples and cinnamon sticks for serving

In a medium saucepan, combine cider, water, cinnamon sticks, cloves, nutmeg, and salt.  Bring to a boil over medium heat.  Remove from heat, cover, and let steep for 15 minutes.

Uncover, return to medium heat, and add butter.  Stir until melted.  Remove from heat, stir in rum and lemon juice.  Remove cinnamon sticks and cloves.  Add sliced apples before serving.  I like to serve the cider in mugs with cinnamon sticks for garnish.