Every year when the holiday season arrives, we make up a batch of Hot Buttered Rum batter to keep in our freezer for when the urge comes to shake off winter’s chill. The other day we came across a recipe that called for hot cider and apple jack married to none other than our Hot Buttered Rum batter. This moved our winter schedule forward to fall so that we could enjoy a new rendition of a seasonal favorite. Hot Buttered Rum is made with spiced butter batter, rum and hot water while the Hot Buttered Apple Jack swaps out the rum for Apple Jack (Apple Brandy/Calvados) and hot cider is used instead of water. The cider lends a brightness to the drink and when mixed with the spiced batter takes on an almost caramel apple character. The Hot Buttered Apple Jack needs to be served piping hot so that the butter in the batter melts into the drink without it cooling. Pre-warming the mugs and using very hot cider is key to having a nice hot drink. Hot Buttered Apple Jack is great at brunch as an early morning pick-me-up or by the fireside after dinner on a cool evening!
Hot Buttered Apple Jack
In a pre-warmed mug add:
- 1 ½ Ounces Laird’s Apple Jack (or Calvados if you prefer)
- Top with Piping Hot Apple Cider (leaving 2” headspace at the top of the mug)
- Stir in 1 Tablespoon Softened Spiced Butter Batter
Stir gently to combine and let steep for 1 minute. allowing the butter to melt into the drink. Some butter will rise to the top forming a thin head, which is natural and part of the charm of the drink. Dust with fresh ground nutmeg or cinnamon (optional).
Spiced Butter Batter (Good for Hot Buttered Rum as Well)
- 1 LB. Softened Unsalted Butter
- 3 Cups Brown Sugar
- 2 Teaspoons Ground Cinnamon
- 1 Teaspoon Ground Clove
- ½ Teaspoon Nutmeg
- 1 Tablespoon Vanilla Extract
Put all the ingredients in a food processor and process until smooth. This batter will in the freezer for the whole winter season if it lasts! |
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