Hot Buttered Rum runner
As seen in Edible Vancouver Island
Serves 8
2 cups Merridale Cowichan Spiced Rhumb
2 cups Alchemist Distiller Nectar liqueur
1 bottle (26 oz) Sea Cider Rumrunner
¾ cup butter
1 cup brown sugar
2 cinnamon sticks, broken
8 cloves
2 star anise
1 tsp nutmeg, grated
Prepare a cheesecloth spice bag with the cinnamon sticks, cloves and star anise.
Combine remaining ingredients in a saucepan or slow cooker and warm on med-high heat until butter and sugar have melted. Reduce to low heat and continue stirring to incorporate the butter.
Serve warm in heat-proof cups, garnished with grated nutmeg, cinnamon stick and orange twist.
Photo by Danika McDowell