Spring Hill Ranch's Spiced Apple Cider Batter

Wiley P


My notes say this recipe was gleaned from a number of sources, so I don't know who to give all the credit to. Whoever it is, I think perhaps a sainthood might be in order. Yep, this spiced cider batter is that heavenly! The use of brown sugar adds a wonderful depth and touch of molasses, and the butter adds...well, butter! And though the batter itself is non-alcoholic, I'm sure a shot of rum or good brandy added to your mug would be just fine.

pinch tips: How to Chill a Drink in 2 Minutes



24 10-ounce servings


10 Min


No-Cook or Other


2 c
(about 1 pound) dark brown sugar (light brown sugar will do, but it won't be quite as rich)
1/2 c
salted butter, softened and cut into tablespoon-sized chunks
1 tsp
ground cinnamon (the good kind!)
1/2 tsp
ground cloves
1/4 tsp
ground nutmeg (freshly ground, right?)


cinnamon sticks
whipped cream (perhaps with a little drizzle of homemade caramel sauce?)

Directions Step-By-Step

In the bowl of a food processor, pulse together the brown sugar and butter until they are nearly combined. Add in the cinnamon, cloves and nutmeg and pulse to thoroughly mix. Place the batter in an airtight container and refrigerate it until it has slightly hardened, about 3 hours. It will keep for at least a week in the refrigerator or for a short eon in the freezer.
To serve, place 1 heaping Tablespoon of the batter into a mug and fill the mug with simmering apple cider. That is CIDER, folks, not apple JUICE! Garnish.

About this Recipe

Main Ingredient: Sugar
Regional Style: American
Hashtag: #Spiced Cider