Hot Apple Cider Toddy (Sandra Lee) |
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Prep Time: 20 Minutes Cook Time: 5 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Ingredients:
3 cups apple cider |
1 stick (8 tablespoons) butter, softened |
1/4 cup light brown sugar, packed |
1 teaspoon ground nutmeg |
1 teaspoon ground cinnamon |
1 teaspoon ground cloves |
8 graham crackers |
1 teaspoon pumpkin pie spice |
2 teaspoons rum extract |
2 cups non-dairy whipped topping |
4 whole cinnamon sticks |
4 shots bourbon whiskey |
Directions:
1. Heat the apple cider in a nonreactive saucepan.
2. In a bowl, combine the softened butter, brown sugar, nutmeg, cinnamon, and cloves. Whip until the butter becomes creamy and the ingredients are incorporated. Place the graham crackers and pumpkin pie spice in a plastic baggie and crush with a rolling pin. Combine the rum extract with the non-dairy whipped topping. In a footed coffee glass, place a single cinnamon stick and a slice of spiced butter. Pour 1 shot whiskey into the glass. Ladle the hot cider to fill the glass. Garnish with a dollop of rum-flavored topping and a sprinkle of graham cracker crumb mixture. Serve warm.
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