Prep 5 mins
Cook 5 mins
This spiced and hot rum buttered cider toddy is a wonderful drink throughout the cold winter months, and is perfect during the Festive Holiday Season as well. I use Scrumpy or local French Breton cloudy cider for this, which I believe is called Hard Cider in North America. Serve the hot rum buttered cider toddy in attractive warmed glasses and float a cinnamon stick on the top for that extra touch!
- Stud the orange with the cloves.
- Gently melt the butter in a large saucepan before adding the cider; continue to heat the cider and butter for about 5 minutes, then add the clove-studded orange and the cinnamon sticks; heat gently for a further 5 minutes - do NOT allow it to come to the boil.
- Add the rum and heat for a further minute or two, again do not allow the toddy to come to the boil.
- Serve in warmed punch glasses or mugs, add a cinnamon stick to each glass if you wish.
- You can add more cider, rum and butter to the pan with the spiced fruit, throughout the evening.
I've tried several spiced cider and hot buttered rum recipes over the past few winters - this one is by far the easiest and ultimately my favorite in terms of flavor and aesthetics. The whole house smelled divine, the clove studded orange made for a fun presentation and all who tried it ladled out a second (or third) serving. I used Myers Dark rum and added additional cider, rum and just a little more butter throughout the evening. I found it helpful to use a small round wire mesh sieve to pour through as the cloves and/or cinnamon sticks began to break down and created a bit of residue after a couple of hours.
Wonderful, rich, warm and comforting - great to relax at the end of a long day. The butter gave this cider a whole new dimension and the orange and spices were a perfect match. This is a wonderful treat - thanks for sharing the recipe! Made for the Comfort Cafe event, January 2009
Wonderfully warming and mellowing drink!