It seems like we’re getting bombarded with drink-related holidays this week…but oh well. The weather is barely even feeling like fall here, but September 30th is National Mulled Cider day. “Mulled” aka hot apple cider is related to the Anglo-Saxon Wassail (though real wassail includes ale, etc.) and the usual method includes heated apple cider (don’t boil) with various citrus and spices added, usually some form of orange, nutmeg, cloves and cinnamon.
adapted from a recipe by Ina Garten
- 16 cups pure apple juice or fresh apple cider
- 4 (2-inch) cinnamon sticks
- 2 oranges, peels and juice
- 8 whole cloves
- 6 star anise
Combine all the ingredients in a saucepan and simmer over low heat for 5 to 10 minutes. Pour into mugs and serve.
“Jacked-up” Mulled Cider
Over the past few years, this has become a standard libation in my house during the cooler months
- 1 1/2 oz Laird’s Apple Jack (try to get the pure, bottled in bond Apple Brandy incarnation, though the standard blended variety will do too)
- 1/2oz to 1 oz Cinnamon schnapps (this year we’re using the 90 proof Original Cinn by Hiram Walker)
- Apple Cider, heated
Glass: Mug or Irish Coffee glass
Garnish: Orange Peel
Build in glass. Top with heated cider. Garnish with orange peel.