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Hot Spiked Cider

From the "Holiday Cocktails" cookbook by Nick Mautone.

Hot Spiked Cider

Main ingredient

Apple Cider

Cook time

20 Minutes

Serving size

8 Servings


For the Drunken Fruit

  • 8 large dried apple rings
  • small handful of dried currants
  • 4 ounces calvados or applejack

For the Drink

  • 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

Quick Tip

Soaking the dried apples in calvados or applejack adds a kick to this smooth, mellow rum drink.

Recipe Preparation

  1. Place the dried apples and the currants, if using, in a large zippered plastic bag, add the calvados, and seal the bag. Allow to steep in the refrigerator overnight.
  2. When ready to serve, gently warm the cider and spices in a pot - do not allow the mixture to boil. Meanwhile, remove the apple slices from the plastic bag and dredge each in the brown sugar.
  3. Pour a healthy shot of rum into each mug and add the cider. (I don't mind if the mulling spices get into the finished drink, but if you prefer your drink without the spices, you can pour the cider through a fine-mesh strainer into the mugs.) Float a sugared apple slice on top of each drink, spoon the currants over the apples, add a cinnamon stick, and serve.
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