Spiced Mulled Cider Recipe

• 3 (3-inch) sticks cinnamon
• 5 cloves
• 4 cardamom pods, pressed until they just crack open
• 1/4 teaspoon coriander seed
• 1/2 star anise pod
• 1 quart (900ml) high-quality apple cider
• Optional additions (see note): 1 tablespoon (15ml) brandy,
• , lemon zest
• Extra brandy, lemon slices, and/or freshly grated nutmeg, for serving (optional)

1. Turn slow cooker to high and add apple cider. Cover and set aside.
2. Heat a small skillet on medium-high and add spices. Toast, stirring frequently, until spices are fragrant and coriander seeds begin to darken. Set aside and either transfer to a
3. or add loose to cider.
4. Cover and let cider mull on high (reduce if it begins to bubble) for about 4 hours, or until spice flavor is well infused. Ten minutes before serving, add brandy. Add sugar, 1 rounded teaspoon at a time, if cider is too tart (sugar will bring out flavor of spices if needed).
5. Serve plain, or with a slice of lemon, extra brandy, or a small grating of nutmeg. If keeping warm for service, remove spices.

cinnamon, cloves, cardamom pods, coriander seed, anise pod, apple cider, additions, lemon zest, extra brandy

Taken from www.seriouseats.com/recipes/2011/10/spiced-mulled-cider-recipe.html (may not work)