Holiday Spiked Cider
With mulling season upon us, everyone needs a good spiked mulled cider recipe to serve at a holiday party or after a long day of skiing and sledding. This was the perfect cocktail to make for Christmas this year as you can make the batch as large as you wish, (when parties are allowed again), or a small batch for two to enjoy the evening. While mulling is traditionally thought of to be paired with hot drinks (as it should because it is delicious that way) BUT don’t let this deter you from trying a chilled mulled drink.
A mulled drink simply refers to a mixture of spices that have been prepared with the drink. Typically these spices consist of cinnamon, cloves, allspice, and nutmeg as the staples. Star anise, peppercorn, and/or cardamom will sometimes make special appearances. Top all of this off with some dried fruit to finish of the drink.
So the big question is what booze is the right booze? Well that all depends on your own preference. In this particular recipe, we are using rum but bourbon or brandy are all good candidates as well. I have found that the brown liquors caramel-esque flavors pair well with the mulled apple cider.
TIP: Don’t add in the booze until the end. It is not because it will cook off (Since you aren’t boiling the mixture), but if you add the booze int he beginning, it will give the entire cocktail a bitter taste. So it is best to allow the spices to mull with the apple cider, add your booze, then keep warm and serve.
This cocktail isn’t the booziest drink out there (but you can always add an extra shot to your glass if you wish), but it will keep you warm and cozy after being in the cold, watching a holiday classic, or snuggling up next to the fireplace as you sip and savor.
What you need
1 gallon unfiltered apple juice or apple cider
1 large orange, cut into 1/4” slices
3 cinnamon sticks
4 star anise
1 tablespoon whole cloves
1 tablespoon whole allspice
1 1/2 cups spiced rum
Directions
To a large dutch oven, pot, or slow cooker, add apple juice, orange slices, cinnamon sticks, star anise, whole cloves, whole allspice. (To make it easier to serve, place the cloves and star anise pods in a tea ball first, or place in a double layer of cheesecloth or coffee filter, gather it up into a sachet, and tie closed with kitchen twine.)
Cook on low and allow mixture to meld for about 2-3 hours (stove top) or 3-4 hours (crockpot).
In the last 10 minutes or so, add in your alcohol and let sit for flavors to meld.
Keep warm and serve!
(optional: garnish with orange slices, apple slices or spices)
