Hot buttered rum is even better with warm cider. A sprinkle of Maldon salt and a hint of lemon juice round out the flavors.
- 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
Scatter Maldon salt on a small plate. Rub the rim of two heatproof glasses or mugs with the lemon half, then dip in salt.
Combine the 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 the butter. Serve immediately.
small plate, small saucepan