Tips for Spiking Your Hudson Valley Hot Cider
As the leaves begin to change and the cool days of fall bring us colorful displays of autumn, your thoughts may turn to spiced hot apple cider.
WRRV Spirit Society Members, what about using all of your recently acquired information on local Hudson Valley spirits to "spike" your hot cider a bit?
- 1/2 Gallon or 8 Cups of Apple Cider
- 3 Tablespoons of Brown Sugar or Maple Syrup
- 1teaspoon ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/8 tsp (or a generous pinch) of ground cloves
- the peel of one orange (Optional)
- Bourbon, Apple Jack or Dark Rum
In a saucepan, stir together the cider, brown sugar and spices. If there is something that you don’t like, i.e. ginger, leave it out.
Bring to a simmer over medium-low heat. Remove pan from heat; pour in bourbon or apple jack, if desired. Strain into a pitcher or thermos; discard solids. Serve in mugs, garnished with cinnamon sticks.
Yes, you can leave the alcohol out. If you like it really sweet, add additional sugar while the cider mix is heating.