Mulled Apple Cider

Ingredients collected, I turn on the stove. I pour in a generous amount of the dark, sweet liquid into a small saucepan. I toss in a few shaved orange and lemon peels. I add a cinnamon stick and a couple of shakes of cloves and allspice. The mixture heats to a soft boil. I adjust the temp to a simmer. I inhale the citrusy, spicy aroma in the rising steam. Anytime the weather starts turning cooler, I start to crave warm drinks and foods, stews and roasts and mulling ciders. You can’t beat warm apple cider on a cool autumn night, so that’s why I made it this past week.

After fifteen minutes, I strained the cider through a filter into a large spouted container. I poured a serving into two mugs from the cabinet. No need to add any alcohol, but a nip of rum or bourbon would compliment this drink well.

The comforting smell of the mulled cider kept me company as I walked outside to hand Stockton his mug. We settled in front of the fire pit, sipping away under the stars and listening to the crackling firelight between us. A fine night for cider.

Do you like apple cider? What are some of your favorite bevies? Do you ever make warm drinks? Tell me about it.

Recipe adapted from The Pioneer Woman’s Hot Apple Cider. 


2 Comments Add yours

  1. Modwyn says:

    It’s funny that you wrote about this. My family just gave me my Thanksgiving assignment: hot spiced cider! Last year, I made it in the crockpot and floated fresh cranberries in it! I avoided the straining hassle by studding my orange slices with cloves and using discs of fresh ginger.

    1. Twilight Zone! Great tips, Modwyn.

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