Buttered Caramel-Apple Toddy From: Chef Christopher Koetke, CEC, CCE, HAAC, v.p. of Kendall College School of Culinary Arts in Chicago and the Laureate Universities International Center of Excellence in Culinary Arts. Yield: 4 servings ½ cup sugar ¾ cup water, divided 3 cups fresh apple cider ½ tsp. ground cinnamon 4 oz. dark rum 4 oz. unsalted butter In a medium saucepan over medium-high heat, combine sugar and ¼ cup water. Cook without ...
Register to view this article
Why Register for FREE?
Registering for Premium Content on Restaurant Hospitality will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick.