Hot Spiked Cider
October 26, 2015 By Cathy — 2 CommentsHot spiked cider, simmered with toasty autumn spices, fresh ginger, and citrus is fall in a cup, with an edge!
I am all about the apple in the fall…apple picking, apple pie, apple cider. And not just any apple cider. But hot, spicy mulled apple cider spiked with a healthy pour of Applejack brandy. It tastes like fall in a cup…with an edge.
Spiked cider has been an autumn standard in our house for years. Anytime we’re having a gathering…Sunday football, pumpkin carving, or an evening around the fire pit, I grab a jug of cider, wrap up my favorite spices in some cheesecloth and throw it all in a pot over a low simmer. Not only does it warm your insides, it makes the entire house smell like the season.
Many spirits will work in spiked cider such as rum or bourbon, however my favorite is Applejack brandy. It’s crafted from apples and has been a New Jersey favorite for over 300 years. It allows the apple flavor to really shine through and not be overshadowed by the mulling spices or orange slices. So, as the days grow shorter and the air chillier, grab a steaming mug of cider and a cozy blanket and settle into autumn.
Tips for success
- Cheesecloth makes it very easy to fish the spices and citrus peel from the simmering cider. Tie it to the side of the pot with twine while it simmers.
- You can serve the cider after 20 mins, but the longer it simmers, the more developed the flavor will be. It will also make your house smell amazing as it cooks!
- Can’t find Applejack brandy? Substitute rum, spiced rum, brandy, or even bourbon.
- Add the brandy just before serving, as the alcohol will cook off if you put it in too early.
Hot spiked cider, simmered with toasty autumn spices, fresh ginger, and citrus is fall in a cup, with an edge!
- 3 cinnamon sticks
- 2 pieces star anise
- 10 whole cloves
- 8-10 whole black peppercorns
- 1 one-inch piece peeled gingerroot
- 2 strips of lemon peel (3 inch pieces)
- 2 strips of orange peel (3 inch pieces)
- 1/2 gallon apple cider
- 1 orange, cut in half and thinly sliced
- 1 1/2 cups Applejack brandy
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Lay out a piece of cheesecloth and place cinnamon sticks, star anise, cloves, peppercorns, gingerroot, and citrus peel in the center. Gather the edges and tie securely with twine.
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Pour apple cider into a large pot and add the cheesecloth bundle and orange slices.
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Bring to a boil and reduce to a simmer over low heat.
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Continue to simmer over low heat for 20 minutes and up to 2 hours.
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Stir in brandy and discard cheesecloth bundle.
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Pour in mugs, garnish with cinnamon sticks, and orange slices to serve.
Special equipment: Cheesecloth and twine
- Cheesecloth makes it very easy to fish the spices and citrus peel from the simmering cider. Tie it to the side of the pot with twine while it simmers.
- You can serve the cider after 20 mins, but the longer it simmers, the more developed the flavor will be. It will also make your house smell amazing as it cooks!
- Can't find Applejack brandy? Substitute rum, spiced rum, brandy, or even bourbon.
- Add the brandy just before serving, as the alcohol will cook off if you put it in too early.
Seriously nothing better in the fall! I like to heat the cider in a slow cooker on low for parties and just let people add the alcohol as it’s served (so it doesn’t cook off) It’s like a heated punch bowl!
absolutely! great suggestion.