Mulled Apple Cider
serves 12
Mulling spices can be brewed loose (then strained for serving) in the pot that warms the apple juice; or gather the crushed spices into an extra-large tea ball and immerse it in the warming brew, removing it before serving.
Read more about this recipe at the Washington Post.
6 cups apple cider
1 cup unsweetened apple juice
1 cup cranberry juice (may substitute unsweetened apple juice)
1 whole nutmeg, broken up
1 tablespoon sugar
6 whole cardamom pods
2 teaspoons whole cloves
1 tablespoon whole allspice
8 cinnamon sticks, broken up
1 small orange or lemon (zest only -- optional)
1 large vanilla bean, slit lengthwise and cut into pieces (optional)
For garnish:
Honey
Slices of dried apples
Slices of clementine or small orange
Cinnamon stick for stirring
prep: 30 minutes
total: 40 minutes
large saucepan
large mortar and pestle
wax paper
cheesecloth
kitchen twine
ladle
1. In a large saucepan over medium heat, combine the apple cider and juices. Cook for 5 to 10 minutes, stirring occasionally, or until the liquid begins to steam.
2. Meanwhile, place the nutmeg, sugar, cardamom, cloves, allspice and pieces of cinnamon stick in a large mortar. Cover the mixture loosely with a piece of waxed paper to keep the spices contained. Using the pestle, gently but firmly crush the seeds and spices to break them into finer pieces. Add the zest or vanilla bean, if using, and cover with a new sheet of waxed paper (the paper probably will have broken up). Use the pestle to crush the mixture a bit more. Remove the waxed paper and shake/shuffle the spices.
3. Transfer to a large paper or cheesecloth tea bag and close the bag with kitchen twine. Add to the warm cider mixture and reduce the heat to low. Brew 15 minutes, stirring occasionally. Ladle into individual cups or half-pint Mason jars, topped with a slice of dried apple or a thin slice of clementine, and furnish a cinnamon stick for stirring and added spice.
