Start by browning the butter in a pot. Add 1 stick butter to a small saucepan set over medium heat, cooking until the butter begins to brown. This will take about 3-4 minutes. Remove from the heat and strain using a mesh strainer into a heatproof bowl.

You can use a larger pot if you want less cleanup, but be careful as the butter will burn quicker since there is more surface area.

Now add the apple cider into a large pot (or the same one if you used a large one to begin with), and bring it to a simmer over medium heat. If you aren’t using a pre-spiced cider and want it to be spiced add one teaspoon of pumpkin pie spice to the cider. When the cider is simmering whisk in the strained browned butter.

To make the cinnamon whipped cream gently fold in one teaspoon of cinnamon into one cup of whipped cream.

Ladle the buttered cider into mugs, and add a shot of bourbon to each. Top with cinnamon whipped cream, apple chips, and cranberries.