- 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
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.