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4 shots bourbon whiskey
Directions
Heat the apple cider in a nonreactive saucepan.
In a bowl, combine the softened butter, brown sugar, nutmeg, cinnamon, and 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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