A Warm Drink from our Chef
October 17, 2007
Buttered Rum-Spiced Cider
There is a general consensus that apple trees existed along the Nile River Delta as early as 1300BC, but it is unknown if cider was made from these trees. When the Romans arrived in England in 55BC, they were reported to have found the local Kentish villagers drinking a delicious cider-like beverage made from apples. From here hard cider, which was created when the apples in the cider fermented, exploded all across Europe. Early English settlers introduced cider to America by bringing with them seeds for cultivating cider apples. During the colonial period, hard cider was one of America’s most popular beverages. In the early days of the American colonies people drank the cider more often than water because it was healthier. Often, the volume of cider it produced judged a town’s prosperity. Consumption increased steadily during the eighteenth century, only to plummet dramatically after 1919, with prohibition. Since then cider has been around but not as popular as other alcoholic drinks, until lately when companies are coming out with new flavors and tastes to the cider. Here is our chef’s favorite cider.
6 servings
Ingredients
6 cups apple cider
2-Jan teaspoon whole cloves
4-Jan teaspoon ground nutmeg
3 Cinnamon sticks
6 tablespoons butter
6 tablespoons packed brown sugar
4-Mar cup rum
Preparation
1 Heat cider, cloves, nutmeg and cinnamon sticks to boiling in 3-quart saucepan over medium-high heat; reduce heat to low. Simmer uncovered 10 minutes. Strain cider mixture to remove cloves and cinnamon sticks if desired.
2 For each serving, place 1 tablespoon butter, 1-tablespoon brown sugar and 2 tablespoons rum in mug. Fill with hot cider.
