Every autumn I look forward to a drink that is second only to tea: Spiced Cider! And living in Iowa we have quite a few apple orchards that sell their own delish locally grown apple cider so I have ample supply. There may be a few gallons that even make their way into my deep freeze to take out well past apple season.
Since I was a kid I’ve loved it steamy and spiced. So after we opened the shop it only took one apple picking season for me to get on formulated my own special blend of herbalism inspired mulling spices.
Spiced Cider by the Cup
- 1 cup Apple Cider
- 1t Little Woods Mulling Spice
- T-sac, mesh infuser, or culinary strainer
- Mug
- Cinnamon Sticks and apple slices for garnish
- Put apple cider and mulling spice (loose if you have a strainer, or in an infuser if that is your preference) into a small sauce pan and bring to a simmer.
- Let steep 5-10 minutes, for a stronger spiced flavor, simmer for 5 minutes.
- Strain into cup through a culinary strainer, or if you used an infuser to hold the spices, remove T-sac and pour into cup.
- Add a garnish of a cinnamon stick and/or a slice of apple.
By the gallon: 1/2oz per 1 gallon of cider. Use a laddle to serve.
