Mulled Spiced Cider
Aromatic mulled wine and cider made their American debut with colonial settlers and have enlivened autumn and holiday celebrations ever since. Our signature blend of spices and citrus peel makes it easy to prepare. Here is a nonalcoholic version that the whole family can enjoy together, but if you like, you can spike it with 1 1/2 oz. (45 ml) of rum or brandy per serving of cider.
- 2 Tbs. mulling spices
- 4 cups (32 fl. oz./1 l) apple cider
- 4 cinnamon sticks
- 4 lemon or orange wedges (optional)
Place the mulling spices in a large tea infuser or wrap them in a square of cheesecloth and tie with a piece of kitchen twine.
In a saucepan over medium heat, combine the mulling spices with the cider. Bring to a simmer and simmer gently for 15 to 20 minutes. Remove the spices from the cider and ladle the hot cider into mugs. Garnish each serving with a cinnamon stickand lemon or orange wedge and serve hot. Serves 4.
Williams-Sonoma Test Kitchen