Total:
25 min
Active:
20 min
Yield:
4 servings
Level:
Easy

Ingredients

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.

IDEAS YOU'LL LOVE

Hot Toddy

Recipe courtesy of Alton Brown

Sparkling Apple Cider Punch

Recipe courtesy of Nancy Fuller

Hot Spinach and Artichoke Dip

Recipe courtesy of Alton Brown

Mexican Hot Chocolate

Recipe courtesy of Ree Drummond

Apple Crumble

Recipe courtesy of Dave Lieberman

Apple Pie

Recipe courtesy of Food Network Kitchen

Hot Corn Dip

Recipe courtesy of Trisha Yearwood

Baked Apples

Recipe courtesy of Trisha Yearwood

Hot Artichoke-Spinach Dip

Recipe courtesy of Food Network Kitchen

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          powered by PubExchange

          Get Cooking