Hot Buttered Yum {Mocktail}

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…

Hot Buttered Yum. A warm-dem-bones luscious mocktail.

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.


Hot Buttered Yum {Mocktail}
Prep time
Cook time
Total time
Serves: 8-10
  • 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
  • Cheesecloth
  • 100% cotton string
  1. 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.
  2. 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.
  3. Discard spice bag and serve warm. Garnish with pats of butter and if desired, cinnamon sticks.
Nutrition Information
Calories: 162 Fat: 2 g Carbs: 32 g Sodium: 26 mg Fiber: 0 g Cholesterol: 5 mg

Recipe adapted from Better Homes and Gardens Special Interest Publication 2011, p. 66

Image credit to Mark Stout

About Jen

Jen is owner, author, and creative mind behind Bakerette. Jen eats a vegan diet and recently converted Bakerette to a plant-based website that offers a smattering of healthful recipes! Jen is author of the cookbook Festive Feasts: Meals and Memories from Halloween to Christmas, which can be purchased online at Amazon or Barnes & Noble.


  1. I was wondering can you make this on the stovetop?

    • Hi peakes…I don’t see why you couldn’t make it on the stovetop. I haven’t made it that way, but I’m sure it would work just as good.

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