Autumn is here and it’s time for apples, and apple cider. This is one of my very favorite times of the year, and this recipe gets served in my house from about now, until Christmas. Cool Autumn weekends, Halloween, Thanksgiving, Christmas – they just are not complete without mulled cider.
Below is the version of mulled cider that I have used a lot over the years. The nice thing about this recipe is that you can leave out ingredients you might not have on hand, and it still comes out pretty well. The only thing that is really necessary is the cider, cloves and cinnamon. And even then, if you don’t have cloves, you can leave that out, too.
I like to serve this just as is – in good sized mug – one that isn’t too big, or too small. Once it is strained to remove the spices, you can put it into a thermos and take it with you on Halloween, or while cutting down your Christmas tree.
This can be made, and then re-heated easily. Just pour into a pitcher, or a serving container of some sort and refrigerate. Either warm in a pot on the stove, or a mug in the microwave.
Autumn Hot Spiced Mulled Cider
1 gallon Apple Cider
12 Whole Cloves
2-3 cinnamon sticks
2 whole nutmeg
2 chunks crystallized ginger
1/2 lemon, sliced
1 tablespoon honey
Add Cider, clove and cinnamon, nutmeg, and ginger to a large pot. Slice lemon into wedges, remove the seeds, and add them to pot. Add honey.
Stir to combine and begin simmering, stirring occasionally. You can simmer this for 10 minutes to 2 hours. The longer (up to 2 hours) you simmer this, the better the flavors meld. Strain the cider before serving.
Alternatively, put cloves, cinnamon, nutmeg, ginger and lemon in a tied cheesecloth bag and no straining is necessary. Stir often so the flavors mix with the cider.
For the adults, add a splash of rum or bourbon when serving.