It was a rainy weekend here in Ottawa and it looks like it’s going to continue like this for a bit. This drink is the perfect warmer after a chilly night of trick-or-treating or between handing out candy.
We get so many kids in our neighbourhood and I just love seeing their creativity and learning what the most popular kids toys/movies/cartoons are each year by clocking how many little Elsas or Olafs come to the door. Parents: what are your kids going as this year?
When I was a kid, Halloween was really a community occasion and gave us a chance to get to know other folks in our neighbourhood. I remember there was one saintly woman on our street who would reward the long uphill walk to her house with a steaming cup of hot cocoa and a homemade apple blossom with warm caramel. I still remember the taste of those fantastic treats.
This year, we are combining forces with our neighbours to hand out candy and tour the neighbourhood with their five-year-old son. I’m hoping the weather cooperates, if it’s raining, I’ll probably volunteer for candy hand-out duty and sip on this seasonal cocktail.
Simmering the apple cider with butter, brown sugar, cinnamon, cardamom and nutmeg will fill your house with the delicious scents of fall. This recipe will carry you through the holiday season too – take note American friends who will be celebrating Thanksgiving in a few weeks.
Be sure to reduce the heat to a simmer after the cider reaches a gentle boil, you don’t want the buttered cider to reduce too much or you’ll end up with a seriously boozy drink! Full disclosure: I learned this the hard way.
- 2 cups apple cider
- 1/4 cup unsalted butter
- 1/4 brown sugar
- 3 cinnamon sticks
- 3/4 tsp nutmeg
- 4 whole cardamom pods
- 1/4 tsp salt
- 2/3 cup dark rum
- Whipped cream for garnish
- Cinnamon sticks for garnish
Gently pour 2 cups apple cider into medium-size pot; add ¼ cup unsalted butter, ¼ cup lightly packed brown sugar, 3 cinnamon sticks, ¾ tsp nutmeg, 4 whole cardamom pods and ¼ tsp salt. Bring to a gentle boil over medium-high heat. Reduce heat and simmer, stirring occasionally, for 15 minutes. Remove from heat and stir in ⅔ cup dark rum. Serve hot in espresso cups or small mugs.
If desired, garnish with a cinnamon stick and a dollop of whipped cream. Sprinkle nutmeg on top.
Recipe adapted from: Luxmore, Crystal and Tara. "Hot Buttered Rum Cider." Food & Drink. Autumn 2017.