7 c. apple cider
4 cinnamon sticks
1 tsp. whole allspice
1 tsp. whole cloves
1 tbsp. lemon zest
1/3 c. brown sugar
1 1/2 c. dark rum
1/2 c. Butterscotch Schnapps

Tie the loose spices into a piece of cheesecloth. Add to the cider and sugar in a small pan. Heat and stir till sugar is dissolved. Continue to simmer for about 15 minutes. Remove spice bag. Add rum and Schnapps. Stir.

Serve warm.

10 servings.

Submitted by: Karen LaValley