Hot mulled cider has been a fall/winter staple for Chelsea and me since our first year at McGill.  While we were living in university residence, Chelsea’s mom used to send her care packs nearly twice a month. One of the care packs in November had a box of RW Knudsen “mulling spices” in little single serving tea bags. So simple. So yummy and homey. All we had to do was heat up some apple juice and steep the tea bag for bit and we had hot mulled cider to go with our homework.

In second year, the cold weather started and we started making cider again and it didn’t take long for us to use up all of our mulling spice tea bags! Chels said her mum could send us some more, but I wasn’t willing to wait for that. I looked at the ingredients of the Knudsen spice bags, and then began looking into recipes for mulled cider. The result: A very rough, thrown-together recipe for hot mulled cider. It never comes out exactly the same. It is always delicious and delivers the same warm, happy holiday feelings that I want from my cider.

Hot Mulled Cider, roughly, thrown-together, always good:

2 litres of apple juice (eye ball half of the 4 litre jug if you go through as much cider as we do)
Not the super sweet sunripe kind, but the kind that has some sediment, is probably organic, and maybe not pasteurized. It has a more rich apply flavour. It’s less like candy, and more like juice.

A 1 inch hunk of fresh ginger
Sliced very thin, or grated even. The idea to maximize the surface area and get that ginger juice in there.

A navel orange
Again, sliced thin, and put in the pot with the juice and ginger

2 cinnamon sticks

Some cloves
To taste! I like my cider really clovey and put at least 10 whole cloves. Some people don’t really like cloves. It’s a personal preference thing.

A few dried bay leaves
Broken up and put in the pot.

And brandy!
I put a shot of brandy in my mug before filling it up with cider. I got mixed reviews on how strong the cider was at last year’s Christmas party, so of course this is another “to taste” item.

I think that’s it. Put everything, minus the brandy, in a big pot and heat it up just to a simmer, but don’t boil it. Take it off heat and serve with some brandy. You can garnish the glass with a cinnamon stick and an orange. In my experience, it just gets taken out, but it does look nice!

Tah-dah!

If you like mulled cider and you like red wine, I strongly suggest you make mulled wine. It’s basically the same stuff, but with some cranberry juice and maybe a little sugar.

What I have learned about these hot holiday drinks is that they are always tasty, but rarely a precise recipe. Experiment and find your personal favourite way of doing things!

Happy Cider Season!

Monique

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