Ingredients

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

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.