The nights are getting cooler, and the autumn air is crisp. Autumn is in full swing and there is no better time to sip mulled apple cider next to a fireplace, or bonfire. I made my first batch of mulled cider this weekend when I had some of the clan and the Capital Street duo over. It is sooo good. It's richly spiced like all apple cider recipes, with all the different spices and fruit. It truly tastes like fall in a cup. I have made it in the pass with rum, brandy or a bourbon whiskey, and mostly use the bourbon whiskey to make it. It can also be made on the stove top, or in a slow cooker. The recipe is simple.
*One gallon of farm stand apple cider
*A quarter of jar of Mulling Spices. I use Williams -Sonoma Mulling spices as they have all the spices in one jar ready to go. Allspice, cinnamon, cloves, nutmeg, orange and cranberry bits. Otherwise, I use about two tablespoons of these spices from the spice rack.
* Four to five whole Star Anise
*Two to three Cinnamon sticks.
*4 cups of Bourbon, brandy, or rum
* 1 cup ginger liqueur. I use the incredible, Domaine de Canton
*In a large pot bring to a boil the apple cider.
*Once boiling, I add in the quarter jar of the mulling spices, and the star anise and cinnamon sticks.
*I boil them for about 8-9 minutes.
* Let simmer on low for about an hour or two. The longer you let simmer, the more the spices will flavor the cider.
*Once simmered, pour the cider through a strainer into another pot to remove the mulling spices, or the mulling spices can also be wrapped up in cheesecloth, floated in the cider and then removed.
* I then simmer longer and add in the bourbon and ginger liqueur, on low.
* Pour into glasses, and I generally garnish with a cinnamon stick and 1-2 star anise in each cup.
* Sit and enjoy!
The remaining, like that ever happens arounds here, can be stored in an airtight jar. Simply reheat in the microwave. I severed it the other night, with spiced nuts, a section of smoked cheeses, and a selection of smoked meats and prosciutto.
I love apple cider in the fall and winter in general, but when mulled, it is ever better!!!! But I still need a man to keep me warm at night!
I'll bet the whole house smells great too? This sounds amazing.
ReplyDeleteI'm already looking forward to making this recipe this fall. The ginger liquor really sets this recipe apart from others I've tried. I adore Domaine de Canton too! So good on the rocks and is perfect with so many things.
ReplyDeleteOh yes!!!! I love it on the rocks on a winter night...and I tastes great on vanilla ice cream.
DeleteI love Mulled cider!!! The best thing about mulled cider is the aroma that it gives off! I imagine your hands-off cider recipe is a hit. The flowers are gorgeous.
ReplyDeleteYou didn't mention how mind altering it is, lmao!
ReplyDeleteShhhhhhhhhhhhhhhh*
DeleteLast year I made mulled red wine in my slow cooker, and it was so good and would love to do a cider version this year. I have seen Domaine de Canton at the liqueur store and wondered if it was good.
ReplyDeleteUse the best bourbon you can.
ReplyDeleteWhats a good bourbon toots? I don't drink much of it. The bottle I had was around $38.
DeletePerfect for a chilly evening!
ReplyDeleteIt was too Debs, it was good and chilly Saturday night, so it tasted and felt nice.
DeleteIf you don't think I'm taking this recipe for our Fall and Winter Warmers you're crazy. Sounds fabulous.
ReplyDeleteuh-oh... Before the actual recipe, I read: "I make it with cum, brandy...." 🤣
ReplyDeleteWell, okay, either way, it sounds delish!
Im SURE I can supply the cum if you really want it!!!!!
DeleteOh I need to try that. How many servings will you get out of that, assuming everyone only drinks one pint glass sized serving?
ReplyDeleteWell, all my guest that night got about three or four glasses each, and I had about 4 glasses left in the pot. I would venture to guest 15-16 servings. I served it in old-fashioned glasses, not the one pictured on my table....that was mine from the next night.
DeleteYou sure know how to live.
ReplyDeleteYes, please, sweetpea! I'll trade you for a Puerto Rican Coquito in December! xoxo
ReplyDeleteI have made those Savvy, but I'm sure yours are much more superior to mine. Id be honored to try one of yours.
DeleteGah!
ReplyDeleteNow I want some cider! This is totally FALL for me. The smell, the taste, everything....
XOXO
If you lived next door to me Id warm you up!!!!!!!
DeleteGreat simple recipe that is perfect for the season!
ReplyDeleteWhen we were in England all the cider was alcoholic. This sounds easy...thanks for posting the recipe, I'm going to try it this weekend.
ReplyDeleteI like the smell of cloves, and that's about it. No pumpkin spice... ever.
ReplyDeleteIm not keen on pumpkin spice either. But all the other spices...yes.
DeleteTry mulling cider or apple juice with Cointreau, lemon, a bay leaf or two, cinnamon and other spices to taste.
ReplyDeleteSounds good to me!!!
DeleteAnother sad result of my stupid health issues...I had to drink so much apple juice at one point, that I lost all enjoyment from drinking apple juice and apple cider...(although i still love apples and apple pie, oddly enough.) I still enjoy the smell of a nice hot apple cider, but any apple tasting drink completely turns me off. Sigh. So i will just enjoy cider vicariously through you...
ReplyDeletesome of my favorite memories of autumn was warm cider on a cold rainy autumn Sunday.
ReplyDelete