Mulled Apple Cider
One of my favorite fall traditions is homemade mulled cider. Growing up training in Detroit, we used to go to the Franklin Cider Mill and would indulge in their delicious beverages and hot cinnamon donuts. There’s nothing quite like the real thing, but I found a Williams Sonoma recipe that I adopted for myself years ago that comes pretty close.
As good as it tastes, the best part of making this concoction is how perfectly autumnal it makes your home smell. The combination of cinnamon and spice makes the air as delicious as the cider. Stirring it all up in a large copper pot feels appropriately like a witch at her brew.
Add rum, optional, and your guests will be fully under your spell.
4. Copper Pot
5. Spice Ball
- 2 Tbs. mulling spices
- 1 cup (8 fl. oz./250 ml) apple cider concentrate
- 3 cups (24 fl. oz./750 ml) water
- 3/4 cup (6 fl. oz./180 ml) golden or dark rum
- 4 cinnamon sticks (optional)
Put the mulling spices in a spice ball.
In a large pot over medium-high heat, combine the apple cider concentrate and water and bring to a boil. Reduce the heat to low, add the spice ball and gently simmer for 20 minutes.
Top each with 1 cup (8 fl. oz./250 ml) spiced cider and add a cinnamon stick. Optional: Pour 1 1/2 fl. oz. (45 ml) rum into each of 4 warmed mugs. Serve immediately. Serves 4.