Hot Buttered Virginia Apple Cider
Warm spiced cider from Shenandoah Valley orchards, finished with a pat of butter, served at Virginia fall festivals.
- Prep
- 5 min
- Cook
- 20 min
- Total
- 25 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 140 kcal
Equipment
- •Saucepan
Nutrition
Per serving, approximate
- Calories
- 140 kcal
- fat
- 5
- carbs
- 25
- protein
- 0
- calories
- 140
Instructions
- 1
Put the cider, cinnamon sticks, cloves, and orange slices into a saucepan.
- 2
Heat the mixture over medium heat until it gently simmers.
- 3
Turn the heat down to low. Let it simmer for 15 minutes.
- 4
Stir in the brown sugar if you are using it.
- 5
Take the pan off the burner. Let everything sit for 10 minutes.
- 6
Pour the cider through a strainer to remove the spices and orange slices.
- 7
Ladle the cider into mugs. Place a small pat of butter on top of each mug before serving.
Chef's tips
Use fresh-pressed Shenandoah Valley cider instead of filtered juice for the best flavor. Let the spices sit off the heat for 10 minutes for a stronger taste.
Storage
Refrigerate leftover cider up to 3 days.
Reheating
Reheat gently on the stovetop; do not boil.
Common mistakes to avoid
- •Boiling the cider too hard, which can make it taste bitter.
- •Adding too much butter, which can make the drink feel greasy.
Serving suggestions
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