Hot Rum Cider With Rum Recipes

BUTTERED RUM-SPICED CIDER

Steps:

• Heat cider, cloves, nutmeg and cinnamon sticks to boiling in 3-quart saucepan over medium-high heat; reduce heat to low. Simmer uncovered 10 minutes. Strain cider mixture to remove cloves and cinnamon sticks if desired.
• For each serving, place 1 tablespoon butter, 1 tablespoon brown sugar and 2 tablespoons rum in mug. Fill with hot cider.

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.

CELEBRATION HOT RUM BUTTERED CIDER - CIDER HOT TODDY

Steps:

• Stud the orange with the cloves.
• Gently melt the butter in a large saucepan before adding the cider; continue to heat the cider and butter for about 5 minutes, then add the clove-studded orange and the cinnamon sticks; heat gently for a further 5 minutes - do NOT allow it to come to the boil.
• Add the rum and heat for a further minute or two, again do not allow the toddy to come to the boil.
• Serve in warmed punch glasses or mugs, add a cinnamon stick to each glass if you wish.
• You can add more cider, rum and butter to the pan with the spiced fruit, throughout the evening.

CROCK POT SPICED RUM CIDER

Steps:

• Tie cinnamon, allspice, and cloves in spice bag or cheesecloth.
• In a crock pot, combine spice bag, apple juice, rum and brown sugar.
• Cover; cook on low-heat setting for 3 to 4 hours.
• Discard spice bag.
• Ladle hot punch into cups; float about 1/2 teaspoon of butter on top of the cider in each cup.

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.

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 CIDER RUM PUNCH

Steps:

• Insert cloves into center of orange slices. Combine all ingredients in a large pot and bring to a simmer. Serve warm.

HOT RUM AND CIDER PUNCH

Steps:

• Heat the cider, stir in the syrup and sugar, then add the lemon juice and the rum. Garnish with the lemon slices and place a cinnamon stick as a stirrer in each glass or mug. These two recipes come from ''Rum Yesterday and Today,'' by Hugh Barty-King and Anton Massel.

HOT BUTTERED RUM CIDER

Steps:

• Place all ingredients except extracts in large saucepan. Bring to simmer on medium heat, stirring to dissolve butter and sugar.
• Reduce heat to low; simmer 30 minutes. Stir in extracts. Serve warm.