As the days get shorter and the evenings get colder, there’s nothing like a hot, boozy beverage to calm the nerves and warm you up. This mulled ginger apple cider comes together in minutes and scales easily, which makes it a perfect choice for a night at home alone by the fire or your next holiday gathering.
The ginger adds a spicy kick to the classic assortment of spices used here. I love the light tang imparted by the sherry, but other liquors like rum or brandy will work nicely as well, or you can leave it out all together. Mulled drinks are very flexible, so if you have your own favorite flavours and spices, throw those into the mix as well.
- 24oz. apple cider or juice
- 1 inch piece of fresh ginger, peeled and thinly sliced
- ½ inch piece of cinnamon stick
- 2 whole cloves
- 1 star anise
- 2-4 oz. sherry, brandy or rum
Combine the apple cider, ginger, cinnamon stick, cloves and star anise in a saucepan. Bring the mixture to a boil, then cover and simmer over low heat for 15 minutes.
Remove from heat and stir in the sherry, adjusting the exact amount to your taste.
If desired, you can strain the ginger and spices from the cider - I usually leave them in to create an attractive and tasty garnish. Split the cider between two mugs and enjoy.
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