Tuesday, November 20, 2007

A Thanksgiving Toast

As you plan your family's Thanksgiving feast and enjoy the arrival of winter, we send you warm wishes of good cheer and spirits - suitable for sharing! Watch for more flavors, ideas, and news from Claire's during the holiday season.

Vermont Hot Buttered Rum (10 servings)

4 ounces unsalted butter from Vermont Butter and Cheese Works, allow to soften

1 teaspoon ground cinnamon
½ teaspoon grated nutmeg
Pinch mace
½ teaspoon dried ground ginger
Pinch ground cloves
Pinch salt
1 cup light brown sugar

Blend the sugar and spices together into the butter until the mixture is creamy.

½ cup dark maple syrup
Bottle dark rum
½ gallon apple cider or hard apple cider, brought to a boil

Spoon the butter, spice, and sugar mixture unto 10 mugs. Fill each mug about 1/3 with rum, and distribute the maple syrup equally. Top off the remaining half of each mug with the hot apple cider.

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