- Level: Easy
- Total: 25 min
- Prep: 20 min
- Cook: 5 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 663
- Total Fat
- 33 g
- Saturated Fat
- 19 g
- Carbohydrates
- 64 g
- Dietary Fiber
- 3 g
- Sugar
- 41 g
- Protein
- 3 g
- Cholesterol
- 84 mg
- Sodium
- 147 mg
- Level: Easy
- Total: 25 min
- Prep: 20 min
- Cook: 5 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 663
- Total Fat
- 33 g
- Saturated Fat
- 19 g
- Carbohydrates
- 64 g
- Dietary Fiber
- 3 g
- Sugar
- 41 g
- Protein
- 3 g
- Cholesterol
- 84 mg
- Sodium
- 147 mg
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.
