I was home. There was a chill in the air. I was wrapped in flannel, a warm vest, & topped off with a knit cap. I had scratchy jazz music playing in the background (standard). I also had some Maker’s Mark staring me in the face. It was as if it was challenging me.
“I’m delicious,” it seemed to taunt, “Drink me.”
I attempted to resist (that is utterly false; I didn’t attempt any resistance… not in the slightest). Instead, I upped the ante. Hot toddies have always made me weak in the knees… with Autumn in full swing, I felt urged to pay homage to the season with a twist on one of my favorite classics. Apple cider + a hot toddy = Hot apple cider toddy. Bingo.
HOT APPLE CIDER TODDY (recipe modified from Sandra Lee’s Hot Apple Cider Toddy Recipe)
3 cups apple cider (*Martinelli’s recommended)
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
1 teaspoon pumpkin pie spice
2 cups non-dairy whipped topping
4 whole cinnamon sticks
4 shots bourbon whiskey (*Maker’s Mark recommended)
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.
In a mug, 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 whipped topping and a sprinkle of pumpkin pie spice. Serve warm.