Fall Brunch Punch

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  • Level: Easy
  • Total: 20 min
  • Active: 10 min
  • Yield: 1 drink
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Ingredients

3 ounces cloudy apple cider

1 heaping tablespoon Sweet and Hot Maple-Cinnamon Compound Butter, recipe follows

1/2 ounce butterscotch sauce 

1 ounce calvados 

1/4 ounce amaretto 

1/4 ounce allspice dram liqueur 

1 tablespoon fresh whipped cream, for garnish 

Ground nutmeg, for garnish 

Sweet and Hot Maple-Cinnamon Compound Butter:

2 tablespoons maple syrup

1/2 teaspoon crushed red pepper 

1/4 teaspoon ground cinnamon 

2 sticks (1 cup) salted butter, at room temperature 

1 teaspoon vanilla extract 

Directions

  1. Heat the apple cider, Sweet and Hot Maple-Cinnamon Compound Butter and butterscotch sauce in a small pan to a low simmer.
  2. Pour the calvados, amaretto and allspice dram into a glass, then pour the warm liquid into the glass. Garnish with whipped cream and nutmeg and serve.

Sweet and Hot Maple-Cinnamon Compound Butter:

  1. In a small pan, heat the maple syrup, crushed red pepper and cinnamon for 5 minutes to let the spices bloom. Take off the heat and let cool.
  2. Put the butter into a bowl. Add the maple syrup mixture and vanilla and whisk until uniform.