Add the butter to a skillet and heat on medium. Stir the butter constantly until it turns brown and emits a warm, nutty aroma, then immediately remove from heat.
Allow the butter to cool to about room temperature.
Add the butter and the bourbon to an air tight container and stir well.
Place in the refrigerator for about 4 hours.
Stir well to reblend the butter into the bourbon, then transfer to the freezer overnight. The butter should be solidified.
Strain the bourbon from the butter. Reserve the butter for cooking or baking (I used mine for the most amazing cookies ever).
Keep the bourbon in an airtight container in the refrigerator.
Apple Cider Hot Toddy
Add the cider and cinnamon to a small saucepan and heat on medium for about 5 minutes, or until it is at a low boil.
Remove from heat and allow to cool slightly. Remove the cinnamon stick and stir in the vanilla bean paste and bourbon.
Serve in your favorite mug.
Keyword brown butter, apple, apple cider, hot toddy, cocktails, drink, nightcap
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