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Hot Spiked Cider Recipe

Cookstr
Course: Beverage
Total Time: A Day Or More
Skill Level: Easy
Cost: Moderate
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Hot Spiked Cider

Photo by: Joseph De Leo

Soaking the dried apples in calvados or applejack adds a kick to this smooth, mellow rum drink.

Yield: Makes eight 11-ounce servings

INGREDIENTS

For the drunken fruit:

  • 8 large dried apple rings
  • Small handful dried currants (optional)
  • 4 ounces calvados or applejack (see Straight Up)

For the drink:

  • 64 ounces fresh apple cider
  • 12 whole cloves
  • 6 whole star anise
  • 3 cinnamon sticks
  • ½ teaspoon freshly grated nutmeg
  • 2 tablespoons brown sugar for dredging the apple slices
  • 24 ounces dark rum
  • 8 extra-long cinnamon sticks

Directions

Place the dried apples and currants in a large plastic zippered bag, add the calvados, and seal the bag. Allow to steep in the refrigerator overnight.

When ready to serve, gently warm the cider and spices in a pot–do not allow the mixture to boil. Meanwhile, remove the apple slices from the plastic bag and dredge each in the brown sugar.

Pour a healthy shot of rum into each mug and add the cider. I do not mind if the mulling spices get into the finished drink, but if you prefer your drink without the spices, you may pour the cider through a fine-mesh strainer into the mugs. Float one or two sugared apple slices on each drink, spoon the currants over the apples, add a long cinnamon stick, and serve.

Spiked Pear Cider: Prepare the hot spiked cider using pear cider in place of the apple cider, Poire William (a pear eau-de-vie) instead of the calvados, and dried pears instead of the dried apples.

Notes

Glassware: Mugs

Planning ahead: The drunken fruit must sit in the refrigerator overnight.

Straight up: Calvados is a dry apple brandy made in Calvados, in the Normandy region of northern France, and considered one of the world's greatest. Calvados is double distilled in a pot still, then aged in limousin oak for a minimum of one year; some are aged for 40 years. Calvados is often used for cooking, particularly in chicken, pork, and veal dishes.

Applejack is a potent brandy made from apple cider and ranging in strength from 80 to 100 proof. In the United States, applejack must spend a minimum of two years in wooden casks before being bottled.


© 2004 Nick Mautone
NUTRITIONAL INFORMATION

Nutrients per serving (% daily value)

Nutritional information does not include optional dried currants.

399kcal (20%)
36mg (4%)
3mg (6%)
0mcg RAE (0%)
314mg
19mg
1g
39g
2g
45g
0mg (0%)
21mg (1%)
0g (1%)
1g (1%)
1mg (5%)
FROM THE KITCHEN OF...

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