Hot Spiced CIder for Cool Nights

A few years ago, we visited Williamsburg at Christmas and I fell in love with the spiced cider that seemed to be served at every restaurant. There is nothing better than a mug of hot spiced cider and a homemade cookie on a cool night. The only pity is that Mississippi winters are very short so we only have a week or two before it is too warm for hot drinks but I wanted to post this for those of you who are still having cold weather.

After a long search for a really good version of this drink I found one on the Food Network site. This version is by Emeril Lagasse from 2002.  This is very good if you want a good bit of rum in your cider.

 Emeril Lagasse’s Hot Apple Cider with Rum

Since I wanted a version that could be served without rum, I modified this so that it could be enjoyed with or without rum. I also reduced the yield of the recipe since we wanted to enjoy this at home when we are not having guests.

 Hot Spiced Cider

 Ingredients - For the spiced cider

• 1 apple (I used a Honey Crisp- might need an extra if very small)
• 2 teaspoons whole cloves
• 2 small oranges or tangerines (I likeSatsuma, Cuties or Clementines) thinly sliced
• 1.6 quarts apple cider (I used Martinellis Cider but any clear cider would work:)
• 1/4 cup dark brown sugar
• 1/2 teaspoon allspice
• ¼ teaspoon grated nutmeg (the ground version does not work well in this; you need to grate a bit of a whole one)  
• Cinnamon sticks (ideally these should be long enough to use as a stir stick - they do add to the taste of the drink)

For the spiced cider with rum, you would need

• Rum (Such as Bacardi Gold- do not use a spiced rum)
• Unsalted butter cut into thin pats

Directions

In the original version, you would stud the apple with the whole cloves. I changed this but if you were serving this for a party, the clove studded apple and orange slices ould be very pretty. This version is bit simpler to make for your own enjoyment.  I also save the glass cider jar so I can funnel any leftover cider into it to store in the refrigerator.  So far this has not been needed but it might come in handy one day.  I also made a few other changes from the original so you might want to try both versions.

Peel and slice the apple and slice. In a medium pot, add the apple, whole cloves and remaining ingredients except the rum and butter.

Slowly bring to a simmer over low heat. Simmer for 10 minutes. Reduce the heat to just keep it warm.

 Use a strainer remove the apple slices, oranges and cloves and discard.

 Ladle into mugs. For those who want spiced cider, add a cinnamon stick and serve immediately

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To make buttered cider with rum, add a tablespoon of rum to each mug and add a pat of unsalted butter as well as the cinnamon stick. Serve immediately

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Now all you need are some warm butter or ginger cookies. Hope your have a cozy end to your winter season.