This hot buttered yum mocktail is warmed with cinnamon and cloves, sweetened with cranberry juice and apple cider, with a dollop of melting butter!
It’s Oktoberfest and I’m ready to drink. Let’s get the good times rolling…
It’s been a crazy month. Did I tell you I lost my job? Ya. Sort of sucks. If I were a drinker, which I’m not, I’d probably be sipping a lot of rum and bourbon these days to drown out my sorrows. But I’m not one to fall back and wallow in self-pity. I’m a self-starter and haven’t let this lapse keep me down. I’ve kept busy. I keep asking myself how did I ever work a full-time job and fit everything else in? Seriously! It’s crazy how my days have filled up.
Okay, I got a little side-tracked there. Let’s get back to “drinking”…In the heart of this chilly fall, I’ve wanted something warm. So the next best thing to drinking and something to warm my bones I’ve been sipping on some Hot Buttered Yum. Yep. Not Rum, but Yummmmmmm. Yum is a better word because it explains just how delicious this drink is. Thank you Better Homes & Gardens for providing this luscious mocktail to get the good times rolling.
This hot drink is warmed with cinnamon and cloves, sweetened with cranberry juice and apple cider, with a dollop of melting butter! Mmmmm. It’s a warm-dem-bones luscious mocktail.
- 3 1-inch-long strips lemon peel
- 3-inch cinnamon stick
- 1 teaspoon whole cloves
- 4 cups cranberry juice or cranberry-raspberry juice blend
- 2 cups apple cider or apple juice
- 2 cups water
- 1/2 cup sugar
- 1/4 cup lemon juice
- Vegan butter
- 100% cotton string
- Make a spice bag from cheesecloth by cutting a 6-inch square of doubled-up cheesecloth. Fill the center of the cheesecloth with lemon peel, cinnamon stick, and cloves. Tie closed with 100% cotton string.
- In a 3- to 5-quart Crock Pot add remaining ingredients and stir to dissolve the sugar. Cover and cook on high for 3.5 to 4 hours.
- Discard spice bag and serve warm. Garnish with pats of butter and if desired, cinnamon sticks.
Recipe adapted from Better Homes and Gardens Special Interest Publication 2011, p. 66
Image credit to Mark Stout