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Hot Brown Buttered Cider
This alcohol-free drink combines the flavors of two holiday favorites—mulled cider and hot buttered rum. Lemon juice keeps the cider tasting light and bright. We top it with browned butter in which we bloomed cinnamon, nutmeg and vanilla bean. The butter can be made up to a week ahead and refrigerated; melt and stir before using. The cider can be made up to three days ahead, then rewarmed. If you'd prefer a cocktail over a mocktail, stir up to 1 ounce bourbon into each serving.
tablespoons (½ stick) salted butter
teaspoon ground cinnamon
01In a small saucepan over medium, melt the butter. Cook, swirling frequently, until the milk solids at the bottom are browned and the butter has a nutty aroma, 1 to 3 minutes. Transfer to a small bowl, stir in the cinnamon, nutmeg and vanilla bean seeds, then set aside to cool slightly.
This was a huge hit. And tastes great with bourbon ;)