Hot Buttered Bourbon Cider

By edible MAINE Staff

Feature Image by Derek Bissonnette | Styling by Catrine Kelty

This is a tart twist on hot buttered rum.

Print Recipe

Makes

drinks

Ingredients

2 cups Maine apple cider
8 tablespoons unsalted butter
3 tablespoons honey
1 teaspoon ground cinnamon
½ teaspoon grown ginger
¼ teaspoon ground cloves
6 –8 ounces bourbon
4 cinnamon sticks for garnish

Instructions

In a small saucepan over low heat, bring cider to a gentle simmer. Use an electric mixer to whip together butter, honey, cinnamon, ginger, and cloves. Add the butter mixture to the cider, whisking just until it melts. Remove pan from heat, whisk in the bourbon, and pour into the thermos.
Serve warm with cinnamon sticks as garnish.

About the author

edible MAINE Staff

edible MAINE Staff, a dynamic ensemble of writers, editors, photographers, and designers, is deeply committed to celebrating Maine's rich culinary heritage. United by a passion for the state's unique gastronomy, they expertly weave stories of local produce, innovative chefs, and captivating culinary experiences into each visually stunning and engaging issue. Their dedication extends beyond storytelling; they actively forge connections with local farmers, artisans, and food enthusiasts, ensuring authenticity and a true representation of Maine's evolving food scene. In an age where digital media prevails, the Print Team remains devoted to the tangible, intimate experience of print, creating a magazine that's not only a visual feast but a cherished, shareable piece of Maine's gastronomic world. Their work honors the people, places, and flavors that make Maine's food culture extraordinary, upholding the magazine's mission to celebrate and showcase the state's culinary legacy.