Hot Spiked Cider

• 8 large dried apple rings
• Small handful dried currants (optional)
• 4 ounces calvados or applejack (see Straight Up)
• 64 ounces fresh apple cider
• 12 whole cloves
• 6 whole star anise
• 3 cinnamon sticks
• 1/2 teaspoon freshly grated nutmeg
• 2 tablespoons brown sugar for dredging the apple slices
• 24 ounces dark rum
• 8 extra-long cinnamon sticks

1. Place the dried apples and currants in a large plastic zippered bag, add the calvados, and seal the bag.
2. Allow to steep in the refrigerator overnight.
3. When ready to serve, gently warm the cider and spices in a potdo not allow the mixture to boil.
4. Meanwhile, remove the apple slices from the plastic bag and dredge each in the brown sugar.
5. Pour a healthy shot of rum into each mug and add the cider.
6. I do not mind if the mulling spices get into the finished drink, but if you prefer your drink without the spices, you may pour the cider through a fine-mesh strainer into the mugs.
7. Float one or two sugared apple slices on each drink, spoon the currants over the apples, add a long cinnamon stick, and serve.
8. Spiked Pear Cider: Prepare the hot spiked cider using pear cider in place of the apple cider, Poire William (a pear eau-de-vie) instead of the calvados, and dried pears instead of the dried apples.

apple rings, handful dried currants, calvados, apple cider, cloves, star anise, cinnamon sticks, nutmeg, brown sugar, dark rum, cinnamon

Taken from www.cookstr.com/recipes/hot-spiked-cider (may not work)