Mulled Apple Cider
- FOR THE MULLING SPICE:
- 1 Orange, Zested, Peeled And Pith Removed (reserve The Orange For Another Use)
- 1 ounce, weight Cinnamon Sticks
- 3/4 ounces, weight Whole Cloves
- 3/4 ounces, weight Whole Allspice
- FOR THE MULLED APPLE CIDER:
- 1 Tablespoon Mulling Spice
- 8 ounces, fluid Apple Cider
- For the mulling spice:
- Preheat the oven to 200u0b0F, and put a piece of parchment paper down. Scatter the zest, peel and pith over the parchment paper and bake for about 1 hour until dry.
- Meanwhile, place the cinnamon sticks in a Ziploc and wrap in a beach towel. I used the back side of a hatchet to smash up the cinnamon sticks (but I bet a hammer or big rolling pin would work well, too).
- Mix everything gently together and store in an airtight container. Makes enough mulling spice for 24 servings.
- For the mulled apple cider:
- Add 1 tablespoon of the spice for each 8 ounces of apple cider and bring to a simmer. Strain and serve hot!
spice, orange, cinnamon, ube, ube, mulling spice, apple cider
Taken from tastykitchen.com/recipes/drinks/mulled-apple-cider-2/ (may not work)