Hot "Rasapple-Rum" Cider
8 cups organic apple cider
12 oz. Mount Gay rum
8 oz. raspberry puree (recipe follows)
2 Tbs Chambord (a raspberry-flavored liqueur)
1/3 Cup grated orange zest
1 ½ Tbs whole cloves
2 tsp. ground cinnamon
1 ½ tsp. ground cardamom
Whipped heavy cream
Add cider, raspberry syrup, orange zest, cloves, cinnamon and cardamom into a medium saucepan. Heat but do not boil. When steam begins to rise, remove from heat and allow to steep for 5 minutes. Strain. Pour into coffee mugs. Add 1 ½ oz of rum into each mug and stir.
Garnish each mug with a dollop of whipped cream. Drizzle top of cream with Chambord and sprinkle with cinnamon. Enjoy!!!!
To Make Raspberry Puree- place 2 pounds frozen raspberries in a small saucepan with 1/3 cup of sugar. Heat t o dissolve sugar and melt (& break up) raspberries. Puree in a blender or with an immersion blender. Strain. Save any leftovers in the refrigerator or freezer for future use. Tastes great on pancakes, in yogurt or over ice cream.