Best 5 Buttered Applejack Non Alcoholic Recipes
Indulge in the sweet and tangy delight of a Non-Alcoholic Buttered Applejack, a captivating mocktail that offers a refreshing twist on the classic Applejack cocktail. This delectable beverage boasts a harmonious blend of crisp apple cider, zesty lemon juice, aromatic cinnamon, and a touch of nutmeg, all perfectly balanced with a hint of sweetness from maple syrup. As you sip on this invigorating libation, let the warm, comforting flavors transport you to a cozy autumn evening, surrounded by the vibrant hues of fall foliage.
This article presents a collection of three distinct recipes, each offering a unique take on the Non-Alcoholic Buttered Applejack. The first recipe, "Classic Buttered Applejack," serves as the foundation for this delightful mocktail, featuring the essential ingredients that create its signature taste. The "Spiced Buttered Applejack" elevates the experience with the addition of warming spices like cloves and ginger, while the "Applejack Fizz" introduces a refreshing effervescence with the inclusion of sparkling water. Whether you prefer a traditional, spiced, or sparkling variation, this article provides the perfect recipe to suit your taste preferences.
BUTTERED APPLEJACK (NON-ALCOHOLIC)
From: "Complete Home Bartender's Guide" by Salvatore Calabrese. "A comforting cocktail for a cold winter's night." This could easily be scaled down to 1 serving and microwaved in a mug.
Provided by Engrossed
Categories Beverages
Time 5m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Combine all ingredients in a saucepan and heat slowly. Do not boil.
- When hot, use a ladle to fill four individual heatproof toddy glasses.
- Garnish with a cinnamon stick to use a stirrer.
APPLE ORCHARD PUNCH
This quick and easy punch would be delightful at a country wedding or any celebration. Champagne can be used instead of ginger ale for an adult punch.
Provided by Michele O'Sullivan
Categories Drinks Recipes Punch Recipes Non-Alcoholic Punch Recipes
Time 10m
Yield 12
Number Of Ingredients 5
Steps:
- In a large punch bowl, combine apple juice, cranberry juice concentrate and orange juice. Stir until dissolved, then slowly pour in the ginger ale.
- Thinly slice the apple vertically, forming whole apple slices. Float apple slices on top of punch.
Nutrition Facts : Calories 168 calories, Carbohydrate 42.1 g, Fat 0.1 g, Fiber 0.5 g, Protein 0.2 g, Sodium 19.1 mg, Sugar 37.5 g
APPLEJACK BUTTER PECAN BUNDT CAKE
A traditional flavor combination (butter pecan) melds with a modern one (salted caramel) in this magnificently burnished golden cake. Brian Noyes opened Red Truck bakery in 2008 on the eastern edge of Virginia's Shenandoah Valley, where plentiful local produce was part of the draw. A dose of aged apple brandy (he uses a local product, Catoctin Creek) keeps the sweetness in check, but bourbon or any aged brandy will do the job. For a nonalcoholic version, simply omit the brandy from the sauce, and swap in apple juice or cider in the cake batter.
Provided by Julia Moskin
Categories cakes, dessert
Time 1h30m
Yield 10 to 12 servings
Number Of Ingredients 18
Steps:
- Make the caramel sauce: This calls for close attention; don't wander off, but do use the time to measure out the ingredients for the cake. In a medium saucepan, combine the sugar with 1/4 cup water. Swirl together and bring to a boil over high heat, brushing down the sides of the pan with a wet pastry brush to prevent sugar crystals from forming (or use a nonstick saucepan).
- Once it comes to a boil, cook over medium-high heat (do not stir, but it's OK to swirl the pan occasionally) until the mixture is bubbling at a slower pace and has turned a deep golden brown, about 5 minutes.
- Turn off the heat, then gradually and carefully stir in the cream (it will splatter a bit). Add the applejack, butter, vanilla and salt, stirring until thoroughly combined and smooth. Taste and add more applejack and salt, if desired. You'll use 1/4 cup of this caramel sauce in the cake batter, and the rest for brushing on the cake after baking.
- Make the cake: Heat the oven to 350 degrees. Grease the inside of a 9- or 10-inch Bundt-style pan, preferably nonstick, with nonstick cooking spray. If your pan is not nonstick, refrigerate the greased pan for 10 minutes, then grease it again to thoroughly coat.
- In the bowl of a stand mixer fitted with the paddle attachment, cream the granulated sugar, butter and cream cheese on medium speed until light and fluffy, about 3 minutes. Scrape down the sides of the bowl. Reduce the speed to medium-low, add the 1/4 cup caramel sauce and beat until combined. Add the eggs one at a time, beating well after each addition, then add the vanilla and beat until just combined. Scrape down the sides of the bowl.
- In a medium bowl, sift together the flour, baking powder and salt. With the mixer running on low speed, add a third of the flour mixture, then the milk, then another third of the flour mixture, then the applejack, and finally the remaining flour mixture, mixing until well combined after each addition. Remove the bowl from the mixer and stir in the pecans by hand just until evenly distributed.
- Pour the batter into the prepared Bundt pan. Bang the filled pan on the counter a couple of times to release any air bubbles. Bake for 45 to 60 minutes, until the cake is well browned and starts pulling away from the sides of the pan, and a toothpick inserted into the thickest part of the cake comes out clean.
- Let cool in the pan for 5 minutes; the steam will help with release. Set a wire rack on a rimmed baking sheet.
- Flip the cake (still in the pan) onto the rack and let cool another 5 to 10 minutes. The cake may drop out of the pan as it cools. If not, shake the pan to loosen it, running a knife around the edges.
- Meanwhile, warm the remaining caramel sauce. When the cake is turned out on the rack, brush sauce over the entire surface. Let it soak in, then repeat once or twice more until the cake is well coated. Let cool for 1 hour before serving; the caramel will become somewhat set and be much less sticky.
HOT BUTTERED APPLEJACK
Categories Alcoholic Dairy Christmas Cocktail Party Thanksgiving Halloween Apple Fall Winter Poker/Game Night Cinnamon Christmas Eve Party House & Garden Drink
Yield Serves 4.
Number Of Ingredients 7
Steps:
- Heat cider to just under boiling point. In each of four 10-ounce mugs put a teaspoon of sugar, a grating of nutmeg, a twist of lemon peel, a cinnamon stick, and an ounce of applejack. Fill up with cider and top with a pat of butter. Stir with cinnamon stick.
VIRGIN CAIPIRINHA (NON-ALCOHOLIC)
From: "Complete Home Bartender's Guide" by Salvatore Calabrese. "A Brazilian name for the most popular cocktail usually made with cachaca. This gives you all the flavors without the alcohol kick!"
Provided by Engrossed
Categories Beverages
Time 10m
Yield 1 serving(s)
Number Of Ingredients 6
Steps:
- Place the fruit in the bottom of a mixing glass.
- Add the sugar cube and a dash of ginger beer.
- Muddle to release the juices.
- Strain into an old-fashioned glass filled with crushed ice.
- Top with ginger beer.
- Garnish with a sprig of fresh mint on top of the drink if desired.
- Serve with a straw.
Tips:
- For a smoother drink, use a blender instead of a shaker.
- If you don't have applejack, you can substitute an equal amount of apple cider or apple juice.
- For a sweeter drink, add a tablespoon of maple syrup or honey.
- Garnish your drink with a cinnamon stick or an apple slice.
- Serve your drink immediately, or store it in the refrigerator for up to 2 days.
Conclusion:
Buttered Applejack is a delicious and refreshing non-alcoholic beverage that is perfect for any occasion. It is easy to make and can be enjoyed by people of all ages. So next time you are looking for a tasty and healthy drink, give Buttered Applejack a try!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
