20 Sep Mulled Apple Cider Recipe
Even though it kinda sorta still feels like summer and I’m still dying of heat every time I’m waiting on the subway platform, my mind has completely shifted to seasonal fall things. Plus pumpkin spice everything is already popping up everywhere!
Back in June I went to a housewares convention and saw that Le Creuset partnered up with Bloomingdale’s to create the most gorgeous dutch oven to ever exist. Their Cosmos dutch oven with star applique = housewares goals. I had to have it. It’s an exclusive partnership with Bloomingdale’s so it can only be purchased on Bloomingdale’s website and in Bloomingdales’ stores. They JUST released it this month and when I finally received one I was a seriously happy camper.
I knew exactly what I wanted to use it for first – mulled cider! What is more fall than that, #amIright?!
Making mulled cider is fairly simple and it can be served spiked too if that’s your thang ;). For this recipe, I sliced up some apples (even used a little star cutter on some just to keep on going with the galactic theme), grabbed the peel of an orange, handful of mulling spices and mixed it all together in the dutch oven. Placed it on the stove and let all of the wonderful flavors simmer together. If you are looking to spike the cider, I would go with a dark rum.
Also, when you serve this, be careful with your choice of glassware! You’ll want something that is heat resistant and easy to handle. I used Epare’s double wall wine glasses because it’s comfortable to hold without your hand getting too hot!
Scroll on down below for the full recipe.
Mulled Apple Cider
By September 20, 2017Published:
- Yield: 2 quarts
Even though it kinda sorta still feels like summer and I'm still dying of heat every time I'm waiting on the subway platform, my mind …
- 2 quarts apple cider
- 1 orange
- 1 red apple
- 4 heads star anise
- 2 cinnamon sticks
- 1/4 tsp allspice
- additional cinnamon sticks for garnish (optional)
- Remove the peel of the orange. Slice the apple.
- Place the cider, orange rind, slided apple, and spices in a large dutch oven over a campfire or stove with medium to high heat. Bring to a simmer and simmer for 10 minutes. Divide amongst mugs, garnish each mug with a cinnamon stick and serve.
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