Hot Buttered Rum Apple Cider
This delectable combination merges the rich, caramelized flavors of buttered rum with the tangy sweetness of apple cider to create a drink that's simultaneously nostalgic and indulgent. Whether you're hosting a holiday gathering or simply seeking a cozy nightcap, this spiked hot buttered cider recipe delivers comfort in every sip.
Equipment
- Medium Bowl
- Electric Mixer
- Large Pot or Dutch Oven
- Heatproof Mugs
Ingredients
Hot Buttered Rum Mix
- 1/2 cup unsalted butter softened (1 stick; substitute with plant-based butter for dairy-free option)
- 1/2 cup brown sugar packed (coconut sugar works as a less refined alternative)
- 1/4 cup honey maple syrup offers a different flavor profile if preferred
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/4 tsp ground allspice
- 1/8 tsp salt
Cider
- 4 cups apple cider high-quality, fresh-pressed recommended
- 2 cinnamon sticks
- 4 whole cloves
- 1 star anise pod optional but adds wonderful depth
- 1 orange sliced into rounds
- 6-8 oz dark or spiced rum omit for non-alcoholic version
Optional Garnishes
- whipped cream coconut whipped cream for dairy-free option
- caramel sauce for drizzling
- cinnamon sticks for garnish
- apple slices for garnish
- star anise pods for garnish
Instructions
- In a medium bowl, cream together the softened butter and brown sugar until light and fluffy, about 3-4 minutes with an electric mixer. Add honey, cinnamon, nutmeg, cloves, allspice, and salt. Beat until thoroughly combined and the mixture resembles a soft, spiced cookie dough.
- Using a tablespoon, portion the buttered rum mixture into 8-10 servings (about 1 heaping tablespoon each). Shape them into small discs or balls. Place on a parchment-lined plate and refrigerate until firm, about 15 minutes.
- Pour the apple cider into a large pot or Dutch oven. Add cinnamon sticks, cloves, star anise (if using), and orange slices. Bring to a gentle simmer over medium heat. Once tiny bubbles begin forming around the edges (approximately 170°F), reduce heat to low.
- Allow the cider and spices to simmer gently for 15-20 minutes, stirring occasionally.
- For each serving, place one buttered rum disc in a heatproof mug. Add 1-1.5 oz of rum (if using) and ladle about 6-8 oz of hot spiced cider over top. Stir gently until the butter mixture dissolves completely.
- Top with optional whipped cream, a drizzle of caramel, and garnish with cinnamon stick, apple slice, or star anise pod if desired. Serve immediately.
Notes
The buttered rum mixture can be refrigerated for up to 2 weeks or frozen for 3 months in an airtight container.
Never allow cider to reach a rolling boil, as this creates a bitter flavor and breaks down the apple's natural sweetness.
For a lighter version, replace butter with coconut oil or ghee, use half the amount of sweetener and add 1/4 teaspoon vanilla extract.
You can prepare the spiced cider base a day ahead, refrigerate, and slowly reheat when needed.
Nutrition
Calories: 275kcalCarbohydrates: 32gFat: 11gSaturated Fat: 7gCholesterol: 30mgSodium: 50mgFiber: 1gSugar: 28g
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