Ingredients
Scale
The key to this drink lies in selecting fresh, high-quality ingredients that work together to create a rich, layered flavor. I always reach for crisp, tart apples, because they give the cider a bright backbone that balances the sweetness perfectly. Spices like cinnamon and cloves should be fresh and whole if possible—there’s nothing like cracking open a fresh cinnamon stick to release that deep aroma. When I first started experimenting with cider recipes, I learned the hard way that using pre-ground spices can sometimes make the flavor flat, so I recommend whole spices here. If you’re in a pinch, substitutes like nutmeg or star anise can add an interesting twist.
- 6 cups fresh apple cider or unsweetened apple juice
- 2 cinnamon sticks
- 4 whole cloves
- 1 star anise (optional)
- 1 orange, sliced
- 1 tablespoon fresh ginger, sliced thin
- 2 tablespoons brown sugar or maple syrup (adjust to taste)
- 1/4 cup bourbon or spiced rum (optional, for the “poisoned” effect)
- Fresh apple slices for garnish
Instructions
- Pour the apple cider into a large pot or slow cooker, and add the cinnamon sticks, cloves, star anise (if using), orange slices, and sliced ginger.
- Heat the mixture over medium heat until it just begins to simmer—avoid boiling, as that can dull the fresh flavors.
- Reduce the heat to low and let the cider gently simmer for 20-30 minutes. This slow infusion lets the spices release their oils and meld with the apple’s natural sweetness.
- Stir in the brown sugar or maple syrup, tasting as you go to find your perfect level of sweetness.
- If you’re going for the boozy “poisoned” effect, remove the pot from heat and carefully stir in the bourbon or spiced rum.
- Strain out the spices and orange slices for a smooth finish, then ladle the cider into mugs.
- Garnish each mug with a fresh apple slice and an extra cinnamon stick for that charming, rustic look.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
