When the weather gets cold, nothing beats this hot spiked apple cider recipe. The alcohol is optional, but the tasty-cozy-deliciousness is not.
|apple (red; we prefer half Fuji and half Red Delicious)||17 oz||482 g||2 1/2 medium apples|
|orange (peeled)||0.65 oz||18 g||1 orange slice|
|lemon||0.5 oz||14 g||1 lemon slice (about 1/6 medium lemon)|
|ginger||0.5 oz||14 g||1" chunk of fresh ginger root|
|ground cinnamon||1/2 tsp||large pinch|
|ground clove||1/8 tsp||small pinch|
|ground nutmeg||1/8 tsp||small pinch|
|spiced rum||4 oz||113 g||2 oz double shot per serving|
|star anise||2 pods||1 for each serving|
|cinnamon sticks||2 sticks||1 for each serving|
|1.Wash and weigh the produce.|
|2.Peel the lemon and orange and juice with the rest of the ingredients.|
|3.Whisk in the spices.|
|4.Slowly bring to a simmer over low heat, remove from heat and add the rum.|
|5.Garnish with a cinnamon stick and star anise pod (optional) and serve.|
|1.Wash, weigh and prep the produce.|
|2.Quarter the lemon and place in the press chamber of the juice press.|
|3.Grind all of the produce except the lemon, which is already in the press.|
|5.Whisk in the spices.|
|6.Slowly bring to a simmer over low heat, remove from heat and add the rum.|
|7.Garnish with a cinnamon stick and star anise pod (optional) and serve.|
Got a sweet tooth? Add maple syrup or a pinch or two of brown sugar.
Substitute spiced rum for spiced whisky (like Fireball) if that’s more your speed.
Looking to make a bigger batch for a holiday party? Multiply the ingredients by six to make just over one gallon of spiked apple cider. And don’t forget the ladle!