If you’ve ever wondered what fall would taste like in a glass, then here’s your answer. Molasses adds dark-sweet undertones to apple cider, and fresh ginger adds a spicy heat. You might see molasses labeled “unsulphured” or “blackstrap” at the grocery store. Either will work well here, but blackstrap tends to be more bitter. Rum is a perfect pairing since it’s made from sugarcane—just like molasses. Adding the rum at the end ensures the alcohol doesn’t burn off during cooking.
4 cups apple cider
3 tablespoons molasses
2 cinnamon sticks
1 (1-inch) piece fresh ginger, peeled
1 orange, quartered
½ cup (4 oz.) gold rum or bourbon
Sat fat 0.00g
How to Make It
Bring cider, molasses, cinnamon, ginger, and orange quarters to a simmer in a medium saucepan over medium-high. Cover and reduce heat to low. (Do not allow liquid to boil.) Simmer until flavors are blended, 20 to 25 minutes. Remove from heat; pour through a fine wire-mesh strainer into a bowl or heatproof pitcher, and discard solids. Stir in rum, and serve warm.
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