1 1/2 cups apple cider or 1 1/2 cups water, plus
2 tablespoons brown sugar
2 cinnamon sticks
1 teaspoon allspice berry
1/2 teaspoon whole cloves
1/4 teaspoon ground ginger
3/4 cup Bourbon
NUTMEG BUTTER (use 2 slices)
8 tablespoons salted butter, at room temperature
1/4 teaspoon freshly grated nutmeg
1/2 teaspoon confectioners’ sugar (icing sugar)
In a small saucepan, combine the cider, cinnamon, allspice, cloves, and ginger and place over low heat.
Cook at a simmer for 5 minutes.
Stir in the bourbon and bring back to a simmer; immediately remove from the heat.
Pour into 2 warmed mugs and top each with a slice of Nutmeg Butter.
NUTMEG BUTTER (makes about 16 servings):.
Put all ingredients in a small bowl and stir with a rubber spatula to combine.
Place the butter mixture on a sheet of wax paper or plastic wrap and shape into a log about the size of the original stick of butter.
Chill in the freezer for about 30 minutes, until firm but not frozen hard.
Slice into 1/4-inch rounds (about 1/2 teaspoon) to use in buttered drinks.
The butter will keep, frozen and tightly wrapped for at least a month; let stand at room temperature for 30 minutes before slicing it. It will keep in the refrigerator for about 2 weeks.
serves 2