Hot Buttered Cider with Smoked Cinnamon

I recommend making a large batch to fill your home with the amazing aroma and have the cider all week long. Burn and steep a bunch of cinnamon sticks in a quart or gallon of cider and leave them in there while stored in the fridge to allow the smoky cinnamon flavor grow stronger over time. When visitors pop by, warm it up and invite them to burn a cinnamon stick to place in their mug of cider for the full experience.

Makes 2 servings

1 Tablespoon unsalted dairy or non-dairy butter
2 cups fresh apple cider
Pinch smoked salt
2 cinnamon sticks

1. Melt the butter in a small sauce pot. Add the cider and salt and bring to a simmer over medium-low heat. Simmer for 1-2 minutes, stirring a few times to ensure the butter has completely melted and the salt has dissolved. Pour into two mugs.

2. Firmly hold one end of a cinnamon stick with your fingers (or tongs) and carefully hold it over an open flame until it is evenly charred, then dip it into the cider to put the flame out and cool the charred end. (Be careful - when you burn the cinnamon stick, the heat can move through the hollow center.) Then hold the cooled charred end to burn the other end and drop it into the mug. Repeat with the second cinnamon stick/second mug.

3. Serve as is or add a splash of whiskey. Store cooled leftovers covered in the refrigerator for up to 1 week or frozen in an ice cube tray for up to two months.