Salty Maple Buttered Cider Recipe

By
María del Mar Cuadra
A headshot of Maria del Mar Cuadra, a contributing writer at Serious Eats.
María del Mar Cuadra
María del Mar Cuadra is a food stylist, recipe developer, and art director. She has written three cookbooks and worked for America's Test Kitchen.
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Updated Jan. 31, 2019
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María del Mar Sacasa

Hot buttered rum is even better with warm cider. A sprinkle of Maldon salt and a hint of lemon juice round out the flavors.

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Recipe Facts

4

(2)

Active: 10 mins
Total: 10 mins
Serves: 2 servings

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Ingredients

  • Maldon salt
  • Half of 1 lemon
  • 1 tablespoon softened butter
  • 2 tablespoon pure maple syrup
  • 1/2 vanilla bean pod, seeds scraped out
  • 4 ounces dark rum
  • 8 ounces apple cider

Directions

  1. Scatter Maldon salt on a small plate. Rub rim of two heatproof glasses or mugs with lemon half, then dip in salt.

  2. Combine butter, maple syrup, and vanilla bean seeds in small bowl. Set aside. Combine rum and cider in a small saucepan and bring to a simmer over medium-high heat. Pour into prepared glasses, then top each with half of butter. Serve immediately.

Special equipment

Small plate, small saucepan

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