It was a lovely and bright Saturday here in the Dallas area...breezy but 60+ degrees with
an anticipated 70 degrees for Christms (I know, that's just not right!) So, I may have to
save this recipe for the next cold front. But for those of you with chillier temperatures,
this recipe from Food Network might be just the thing to warm things up!
Recipe courtesy Sandra Lee
Show: Semi-Homemade Cooking Episode: Turkey Delight
Total Time: 25 min
Prep 20 min / Cook 5 min
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
Heat the apple cider in a non-reactive saucepan.
In a bowl, combine the softened butter, brown sugar, ground nutmeg, cinnamon, and ground 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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