Hot Brown Buttered Cider

Makes
10 servings
Cook Time
15 minutes

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.

Ingredients

4
tablespoons (½ stick) salted butter
1
teaspoon ground cinnamon
¼
teaspoon ground nutmeg
½
vanilla bean, split and scraped, seeds and pod reserved separately
½
gallon apple cider
¼
cup lemon juice
2
tablespoons maple syrup
3
star anise pods
3
2- to 3-inch cinnamon sticks, plus more to garnish (optional)

Step 1

In 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.

Step 2

In a large pot over medium-high, combine the vanilla pod, cider, lemon juice, maple syrup, star anise and cinnamon sticks. Bring to a simmer, then reduce to low. Steep for 5 minutes.

Ladle into mugs, then top each with 1 teaspoon of browned butter and a cinnamon stick, if desired.