My office had an afterwork party to celebrate Halloween last week and we usually have beer and wine, but since it was a fall party I thought it would be festive to make some alcoholic mulled cider. My mom always makes non-alcoholic mulled cider over the Thanksgiving and Christmas holidays, so instead of taking to Pinterest to look for a recipe, I just improvised and used her recipe as jumping off point.
Makes approximately 20 servings
Ingredients
2 packets of Simply Organic Mulling Spices (also available at Whole Foods)
1 gallon of apple cider
1/2 gallon of apple juice
750 milliliters (1 bottle) of spiced rum
Directions
Set a large pot on the stove, add the apple cider and apple juice and heat on high.
Add the 2 packets of mulling spices to the pot and stir. If you have tea bags or a tea infuser you can use those to hold your mulling spices before adding to the pot.
Heat the cider until hot, which can take between 20-30 minutes. Both my apple cider and apple juice went straight from the fridge to the pot so my mulled cider took about 30 minutes to really get hot.
Turn the heat down to simmer to keep the cider hot for serving and remove the mulling spices from the pot. If you are without tea bags or an infuser, just use a hand strainer.
Instead of adding the spiced rum directly to the mulled cider pot, I added 1.5 oz to each mug of cider on request so that everyone could enjoy the cider, even if they weren't drinking.
Leftover cider can be covered and stored in the fridge for a couple of days. Just reheat in the microwave or on top of the stove.
Cheers, the long weekend is nearly here!
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