Hot Apple Buttered Rum and Apple Butter

Homemade warm apple cider mixed with a touch of butter served with spiced rum and maple whipped cream. Also, an easy homemade apple butter recipe.

This recipe is kind of like getting three-for-one. From one batch of apples, you can make spiced apple cider, hot buttered rum, and apple butter. I don’t know about you, but I love it when I can make a lot of things from one item!

Let’s start with the cider. To make just the spiced cider, omit the butter and rum from the recipe below. The cider can be kept warm or refrigerated and served cold. You may notice that the brown sugar can be adjusted to your taste. The type of apples used will also affect how much sugar is needed. I used sweet Fuji apples that did not need a lot of sugar.

For the apple butter rum, follow the instructions as listed. I like to add the rum to each drink instead of making a large batch. When heated, the alcohol begins to evaporate. If served immediately, not much evaporation can occur. But the longer it is heated more of the alcohol evaporates.

To make the apple butter, strain the cider from the apple pulp. Press the pulp through a sieve or a food mill. There may be some liquid that separates from the pulp, during this process. I added the liquid to the rest of the cider. If the liquid is mixed with the pulp, the consistency will be more like applesauce than butter. Once the fruit is milled, mix in the salt and sugar. Keep the apple butter chilled until ready to use. There you have it, one batch of apples, three easy recipes!

Check out my post for apple butter sweet rolls.

Hot Apple Buttered Rum

Course Drinks
Total Time 1 day
Servings 8


Hot Apple Buttered Rum

  • 10 apples cored and chopped
  • 4 sticks cinnamon
  • 1/8 tsp cloves
  • 1/8 tsp nutmeg
  • 1/4 tsp ginger
  • 1 bean vanilla split and scraped
  • 1/8 tsp salt
  • 3 cup water
  • 1/4 cup brown sugar or to taste
  • 1/3 cup butter 3/4 stick
  • 12 ounces spiced rum
  • cinnamon for garnish

Whipped Cream

  • 1 cup cream
  • 2 tbsp maple syrup

Apple Butter

  • 1 1/4 cup apple pulp
  • 2 tbsp brown sugar or to taste
  • 1/8 tsp salt


Hot Apple Buttered Rum

  • Place all ingredients from apple to water in a slow cooker. Turn on high and cook overnight. Stir occasionally. The apples should be cooked to mush when it is done.
  • Strain the liquid from the pulp. Remove the cinnamon sticks and save the pulp for apple butter. Pour the liquid back into the cooker set on low. Whisk in the sugar and butter.
  • To serve pour 1 1/2 ounces of spiced rum in a mug. Top with 6 ounces of warm apple cider, whipped cream and garnish with cinnamon. This recipe yields 1 1/2 quarts.

Whipped Cream

  • Whisk the cream and maple syrup together until it reaches stiff peaks. Refrigerate until needed.

Apple Butter

  • Take the apple pulp and push it through a sieve or food mill. Discard any skins. Mix the butter with sugar and salt. Refrigerate until ready to use.

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