Spiced Apple Cider Recipes?

[kate2]

Posted: 12/19/08 at 10:41pm

I would like to make spiced apple cider for Christmas this year... has anybody made it? I googled some recipes, but I'm just not sure which recipe to use because they all differ and some just sound too weird. So, do any of you have a recipe or know how to make a classic spiced cider?

[KrissySim]

Posted: 12/19/08 at 11:14pm

Bring unfiltered apple cider to just under a boil in a pan. Do not boil.

Fix drinking mugs like this:

A ball of butter the size of a marble.
A teaspoon of maple syrup
A shot of rum
A sprinkle of nutmeg

Cut a lemon into sliced rounds (one round per mug)
Stick 5 cloves into each lemon round

Pour the hot cider through the lemon round into the prepared mugs (a small strainer helps)
Stir with a cinnamon stick
Place the lemon round with cloves on top of the cider in mug.

You're ready to drink.
Updated On: 12/19/08 at 11:14 PM

[kate2]

Posted: 12/19/08 at 11:29pm

Is that recipe good without the rum?

[KrissySim]

Posted: 12/19/08 at 11:49pm

I use light rum, not dark and I can hardly taste it in the drink, so I imagine it would be.
I meant to say that this is unfiltered cider and not hard cider that is heated, but I guess the later was understood.

I'll edit.

[artscallion]

Posted: 12/20/08 at 8:30am

This is my favorite recipe. I make it often in the winter. I think I'll try yours next time, Krissy. It sounds very different from mine, kind of a cross between mulled cider and hot buttered rum.


2 cinnamon stick, broken into pieces
1 teaspoon whole coriander seeds
1 teaspoon black peppercorns
1/2 teaspoon whole cloves
1 gallon apple cider
8 strips orange zest (each about 2 inches long)
4 tablespoons light brown sugar or dark brown sugar (to taste)

Toast spices in large saucepan over medium heat, shaking pan occasionally, until fragrant, 1 to 3 minutes. Add cider, orange zest, and sugar and bring to boil. Reduce heat to low and simmer for 30 minutes, using wide, shallow spoon to skim away foam that rises to surface. Pour cider through fine-mesh strainer lined with coffee filter and discard spices and orange zest. Serve. (Mulled cider can be refrigerated in airtight container for up to 1 week. Reheat before serving.)

Kate, you can also buy premixed mulling spices at the store. But I find they tend to be on the bitter side.

[kate2]

Posted: 12/20/08 at 8:36am

Thanks!! Krissy, the reason I asked is because I don't drink! =]
artscallion, I wouldn't have thought to toast the spices! Thanks for the thorough directions!

[clever name]

Posted: 12/20/08 at 10:46am

For a quickie, the mulling spices at Williams-Sonoma are great with cider. I use them with wine and then put a cinnamon stick in the mug

http://www.williams-sonoma.com/products/sku3548435/index.cfm?pkey=xsrd0m1%7C16%7C%7C%7C0%7C%7C%7C%7C%7C%7C%7Cspices&cm_src=SCH

[Elphaba]

Posted: 12/20/08 at 10:53am

Google is your friend

http://www.recipetips.com/recipe-cards/t--1837/spiced-apple-cider.asp

http://allrecipes.com/Recipe/Hot-Spiced-Cider/Detail.aspx

http://www.foodnetwork.com/recipes/paula-deen/spiced-lemon-apple-cider-recipe/index.html?rsrc=search

[Elphaba]

Posted: 12/20/08 at 12:53pm

liked the looks of the third one that I am making it tonight!

[humbugfoto]

Posted: 12/20/08 at 1:18pm

I realize this isn't quite what you were asking (and you've gotten some excellent responses), but this stuff is really great! I don't dare show up at our New Years Eve party without a thermos full!



and there's a sugar-free version that's indistinguishable from the regular: