Hot Rummed Cider

Automne 2003
food and drink

BY: Michelle P. E. Hunt and Laura Panter

The turkey's in the oven and the family has gathered around; after some rousing play in the leaves, it's time for a toddy. Poured since the late 1800's - when a red hot poker would be placed in a metal mug of whisky, sugar and water - toddies are meant to be savoured and this orchard specialty is a perfect remedy to the late harvest chill.

6 cups apple cider
4 tbsp brown sugar
1 tbsp butter
1½ cups amber rum

In a saucepan, bring to boil 6 cups apple cider and 4 tbsp brown sugar. Reduce heat and add 1 tbsp butter. When butter has melted, add 1½ cups amber rum. Stir and serve in heatproof mugs.