Makes a pint and a half
1 cup salted butter
1 cup packed dark brown sugar (we used muscovado sugar)
1 cup packed powdered sugar
1 cup heavy whipping cream
1/2 teaspoon cinnamon
1 ounce Heritage Distilling BSB Brown Sugar Bourbon
6-8 ounces of hot apple cider to make each buttered bourbon
Cream to finish, if desired
This mix makes an incredible cinnamon caramel sauce for topping pies and ice cream.
To prepare the batter, combine all ingredients in a medium-sized saucepan and cook over medium heat until well incorporated. Keeps 2-3 weeks in refrigerated jars. Can be frozen up to 6 months.
To assemble your drink, put 1-2 tablespoons of the batter in a large mug. Top with 1 ounce of brown sugar bourbon and 6-8 ounces hot apple cider. Stir to melt, then top with soft whipped cream or a drizzle of heavy cream.