Last Saturday was filled with events for our family. Our morning was spent watching our oldest run in a regional cross-country meet. Although the sun was shining, it was a chilly morning to be standing outside. In the afternoon, our family went apple picking at a local orchard. By mid-afternoon, it had warmed considerably, making this outdoor adventure more enjoyable for those prone to cold fingers and toes.
As the night would be cold, we purchased apple cider to turn into a warm evening drink. I never had made mulled cider previously, but it seemed like a simple recipe to master. I did deviate from typical recipes that call for cinnamon sticks and used ground cinnamon instead. I also replaced whole cloves with ground cloves. In spite of these substitutions, I found this cider to be quite delicious. Plus, having simmered all afternoon in our crockpot, the entire house smelled wonderful.
This recipe lends itself to crowds quite nicely. Create a large batch in a crockpot, or if more is needed, it can be made in a stockpot. The “kick” is added to individual glasses, so this beverage can be served without alcohol in order to quench everyone’s thirst. If you feel like extending the extra effort, I would recommend rimming your mugs for an extra special look and taste.
With many Halloween, Thanksgiving, and assorted fall gatherings drawing near, this is a great recipe to keep nearby.
Spiked Mulled Cider
1/2 gallon cider
1 tsp. ground cinnamon
1/2 tsp. nutmeg
1/2 tsp. ground cloves
2 Tb. sugar
1 tsp. cinnamon
caramel sauce
brandy
Combine cider, 2 tsp. cinnamon, nutmeg, and cloves in crockpot. Turn heat to low, cover, and simmer for at least 3 hours.
Before serving, combine sugar and 1 tsp. cinnamon in a shallow dish that is wider than the mugs (Irish coffee mugs work very well) in which you will be serving the cider. Apply a small amount of caramel sauce to the rim of each mug. Invert mug, and twist in cinnamon-sugar mix to coat rim.
Pour 1 ounce of brandy into each mug, and add cider to fill. Stir to combine.
Enjoy!
