10 minutes
A comforting and aromatic winter cider infused with spices and optionally spiked with bourbon.
Fresh Apple Cider
cups
Black Peppercorns, whole
each
Cinnamon Sticks, 2 to 3-inch
each
Dried Cloves, whole
each
Star Anise
each
Navel Orange
each
Good Bourbon
tablespoons
Crisp Red Apple
each
1. Prepare the Spiced Cider
Place the fresh apple cider, black peppercorns, one cinnamon stick, dried cloves, and star anise in a medium saucepan. Use a vegetable peeler to cut a large (1 × 4-inch) peel from the navel orange and add it to the pan. Bring the mixture to a boil.
2. Simmer the Cider
Reduce the heat and let the mixture simmer for about 5 minutes to extract the flavors from the spices.
3. Strain and Serve
Strain the cider into a 4-cup glass measuring cup, discarding the solids. Pour the hot, spiced cider into mugs or heatproof glasses.
4. Add Bourbon (Optional)
If desired, add 2 tablespoons of good bourbon to each mug.
5. Garnish and Serve
Slice the navel orange and crisp red apple crosswise into ¼-inch-thick half-rounds. Add a slice of each to each mug, and place a cinnamon stick in each mug for garnish. Serve hot.
Stir in some pumpkin puree and use maple syrup to sweeten. Spices like cinnamon and nutmeg complement the pumpkin well. A splash of bourbon or rye whiskey enhances the autumnal flavors.
Swap out half of the apple cider for cranberry juice for a tart twist. This works well with a bit of orange zest and a splash of port or red wine.
Infuse the cider with chai tea spices like cinnamon, cardamom, cloves, and black peppercorns. Sweeten with a bit of condensed milk for a creamier version and add a shot of bourbon if desired.
Use pear cider instead of apple cider and emphasize ginger in your spice mix. A touch of honey can complement the pear's sweetness. This pairs nicely with a splash of dark rum.
Add sprigs of rosemary or thyme to the spice mix and use more citrus, such as lemon and orange. A light honey works well here, and a clear spirit like vodka can subtly enhance the herbal notes.
Comments (0)