Hot Apple Cider With Dark Rum Recipes

HOT APPLE CIDER WITH RUM

Steps:

• Stud the apple with the cloves. In a medium pot, combine the studded apple and remaining ingredients except the rum. Slowly bring to a simmer over low heat. Simmer for 10 minutes. Remove from the heat and add the rum. Discard the apple. Ladle into mugs and garnish each with a cinnamon stick. Serve immediately.

HOT APPLE CIDER WITH DARK RUM

Steps:

• Brew 250 mL (8 oz) of Green Mountain hot apple cider.
• Pour the dark rum in the hot apple cider.
• Place a cinnamon stick and apple slices in the mug to decorate.

SPARKLING APPLE CIDER RUM PUNCH RECIPE

Steps:

• In a large 2 gallon pitcher add all of the ingredients.
• Stir to combine, chill, and serve over ice with garnishes of more apple and orange slices and cinnamon sticks.

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.

TWISTED APPLE CIDER

Steps:

• Stir the cider, rum, and cinnamon schnapps together in a pitcher. Place 2 ice cubes in each of two 12-ounce glasses. Pour half of the cider mixture into each glass and serve.

WARM CIDER AND RUM PUNCH

Steps:

• In a large pot, combine apple cider, apple slices, orange slices, cinnamon sticks, and ginger. Bring to a boil over high; reduce to a simmer and cook 5 minutes. (Keep warm over low, up to 2 hours.) Remove from heat and stir in rum. Transfer to a punch bowl; serve warm.

HOT GOLD APPLE CIDER

Steps:

• Gather the ingredients.
• In a large pot, combine all the ingredients.
• Stir and cover. Heat and slowly bring to a boil, stirring occasionally.
• Lower the heat, cover, and allow to simmer for 1 to 2 hours, stirring occasionally.
• Transfer to an insulated punch bowl and serve in mugs, or keep it covered on the stove and heat it up periodically. Enjoy. This recipe can easily be adapted to create as many servings as you like. Downsize it for a small party or a snowy day at home or increase it for a larger crowd; simply retain the ratio of the three liquids. And, you will not hurt it one bit if you do pour in a little extra rum or Goldschlager.

HONEYCRISP APPLE CIDER RUM PUNCH

Steps:

• Place all ingredients in a large pitcher or punch bowl. Stir to combine. Let sit at least one hour in the fridge. Serve cold, garnish with fruit slices and more cinnamon sticks.

SPICED APPLE CIDER WITH RUM WHIPPED CREAM

Steps:

• For cream:
• Stir all ingredients in medium bowl. Chill until ready to use, up to 1 day.
• For cider:
• Bring first 6 ingredients to boil in heavy large pot, stirring occasionally. Reduce heat to medium and simmer until mixture is reduced to 6 cups, 35 to 40 minutes. Strain cider into medium saucepan. DO AHEAD: Can be made 1 day ahead. Cool, cover, and chill.
• Return cider to simmer. Remove from heat. Mix in 1/2 cup Tuaca and 1/4 cup dark rum. Divide cider among 8 mugs.
• Beat cream until peaks form. Spoon whipped cream atop cider and serve.