Hot Buttered Apple Cider Recipes

Steps:

• Mix 1 stick softened butter, 1/4 cup light brown sugar and 1/2 teaspoon each ground nutmeg, cinnamon and cloves until combined. Put the butter on a piece of plastic wrap and roll into a 1-inch-thick log; wrap and chill 1 hour. Pour 3 cups apple cider into a slow cooker; cover and heat on high for 1 hour. Divide 1 cup bourbon among 6 glasses. Top each with hot cider and a slice of the spiced butter.
• If you don't have a slow cooker, keep these drinks warm in a saucepan on the stovetop over low heat.

Steps:

• Fill the filter-lined basket of a large automatic percolator with the brown sugar, cloves, allspice and cinnamon sticks. Prepare as you would coffee according to manufacturer's directions, but substitute cider for water.

Steps:

• Pour the apple cider and maple syrup into a large stainless steel saucepan.
• Place the cinnamon sticks, cloves, allspice berries, orange peel and lemon peel in the center of a washed square of cheesecloth; fold up the sides of the cheesecloth to enclose the bundle, then tie it up with a length of kitchen string. Drop the spice bundle into the cider mixture.
• Place the saucepan over moderate heat for 5 to 10 minutes, or until the cider is very hot but not boiling.
• Remove the cider from the heat. Discard the spice bundle. Ladle the cider into big cups or mugs, adding a fresh cinnamon stick to each serving if desired.

Steps:

• Beat butter and brown sugar until blended; beat in honey and spices. Transfer to an airtight container. Store in refrigerator up to 2 weeks.To prepare hot cider: Place 1-1/2 teaspoons buttered cider mix in a mug. Stir in hot cider and, if desired, brandy.

Steps:

• Place the apple cider, peppercorns, one of the cinnamon sticks, the cloves, and the star anise in a medium saucepan. Cut a large (1 by 4-inch) peel from the orange using a vegetable peeler and add it to the pan. Bring the cider mixture to a boil, lower the heat, and simmer for 5 minutes. Strain into a 4-cup glass measuring cup and discard the solids.
• Pour the hot cider into mugs or heatproof glasses. Add 2 tablespoons of bourbon to each mug. Cut the orange in half through the stem, slice crosswise in 1/4-inch-thick half-rounds, and add one slice to each mug. Cut the apple in half through the stem, remove the core, slice crosswise in 1/4-inch-thick half-rounds, and add one slice to each glass.
• Serve hot with a cinnamon stick in each glass for stirring.

Steps:

• In the sleeve of a slow cooker, combine the cider, brown sugar, and orange halves. Cook on low for 2 hours.
• Stir together the butter and pumpkin pie spice in a small bowl. Cover and refrigerate until ready to use.
• Pour the hot cider into mugs and top with a spoonful of the flavored butter. For adults, pour 1 ounce of brandy into each mug.

Steps:

• Combine Calvados, sugar, and butter in large sauce pan over medium heat. Stir until sugar dissolves and butter melts.
• Add cider and lemon juice; bring to low simmer but not a boil.
• Place cinnamon stick in each serving cup. Pour hot cider into cups and grate small amount of fresh nutmeg over each. Serve hot.

Steps:

• Rinse out and squeeze out 12-inch square of cheesecloth. Wrap ginger, star anise, cinnamon, cloves, fennel seed, and Sichuan peppercorns in cheesecloth. Using piece of kitchen twine, tie into packet.
• Pour cider into large nonreactive saucepan and add spice bundle. Bring to simmer over medium-low heat, stirring occasionally.
• Ladle cider into warmed mugs. Add dry cinnamon stick to each mug and spike with Calvados or Applejack, if desired. Top each with pat of butter. Serve hot.