Recipe by ~Leanne~
This is the nicest winter drink I have ever made. My guests expect it every year at our Christmas party.
Top Review by momaphet
This drink was good and has the potential to be great. It was just right for a cold evening. I was making it for one and had to guess how much to cut it down, first I divided by four then cut that in half which would make it 8 servings - but I think a whole recipe is more like 6 servings The first impression was that it was very sweet. I would skip the brown sugar all together. The rum smelled strong, but the taste was fine, I used Triple Sec in place of Grand Mariner in the drink and didn't use it in the whipped cream as I already had some made. I would add a little extra brandy next time. I had run out of oranges, but think they would add a nice flavor. I added an extra slice of lemon to cut some of the sweetness which helped a little, I also used nutmeg in the drink in place of the all spice, the sprinkle on top is a nice touch. I poured the mix through a fine strainer to get rid of the pulp, but still got a lot of spice sediment - which might be unattactive if you served it to guests. I would skip the champagne glass and serve this in a glass mug. Thank you for sharing your recipe Leanne I will make this again. Reviewed for My 3 Chefs Fall 08
- 4 cups apple cider
- 1⁄2 cup firmly packed dark brown sugar
- 1⁄2 cup dark rum
- 1⁄4 cup brandy
- 2 tablespoons Grand Marnier, divided
- 1⁄4 teaspoon cinnamon
- 1⁄4 teaspoon clove
- 1⁄8 teaspoon allspice
- 1⁄2 lemon, thinly sliced
- 1⁄2 orange, thinly sliced
- 1 cup heavy cream
- 2 tablespoons confectioners' sugar
- freshly grated nutmeg
Directions See How It's Made
- Whip heavy cream together with confectioner's sugar until soft peaks form.
- Flavor with 1 TBSP Grand Marnier.
- Set aside in refidgerator.
- Heat apple cidar and brown sugar together in a large sauce pan to a boil.
- Stir until sugar dissolves.
- Remove from heat.
- Add rum, brandy and remaining Grand Marnier.
- Stir in spices.
- Add lemon and orange slices.
- Heat over medium heat for 2 minutes.
- Do not boil.
- Pour into champagne glasses.
- Top each glass with whip ceam and freshly grated nutmeg.