1 1/2 cups apple cider, or 1 1/2 cups water plus 2 tablespoons brown sugar
2 cinnamon sticks
1 rounded teaspoon whole allspice berries
1/2 rounded teaspoon whole cloves
1/4 teaspoon ground ginger
3/4 cup bourbon
2 slices Nutmeg Butter (see below)
1. In a small saucepan, combine the cider, cinnamon, allspice, cloves, and ginger and place over low heat. Cook at a simmer for 5 minutes.
2. Stir in the bourbon and bring back to a simmer; immediately remove from the heat.
3. Pour into 2 warmed mugs and top each with a slice of Nutmeg Butter.
8 tablespoons (1 stick) salted butter, at room temperature
1/4 teaspoon freshly grated nutmeg
1/2 teaspoon confectioners’ sugar
Directions: Put all the 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 roll it into a log shape about the size of the original stick of butter, twisting the paper together at the ends to smooth out the log. Chill in the freezer for about 30 minutes, until firm but not frozen hard. Slice into 1/4-inch rounds to use in buttered drinks. The butter will keep, frozen and tightly wrapped, for at least a month; let it stand at room temperature for 30 minutes before slicing it. It’ll keep in the refrigerator for about 2 weeks.
Note: To double this recipe, after heating the cider, transfer it (with or without the spices) to a prewarmed thermal carafe (a 34-ounce carafe will work). When serving each guest, pour about a shot and a half of bourbon into a mug, fill it with the cider, and top with the Nutmeg Butter.
Excerpted from Hot Drinks for Cold Nights by Liana Krissoff with permission from Stewart Tabori & Chang. Photographs by Kirsten Strecker.