Cold nights + Hot Mulled Cider = Happy you!
Eventually the spiced cider, called Wassail, was adopted into Yuletide traditions, and today we find hot spiced cider everywhere when the temperature drops and cheeks become rosy- a way of warming us up and lifting spirits. Our Mulling spices, called Mulling It Over, use whole spices for infusion- we really like to leave botanicals as intact as possible when we use them. you will find Ginger, Cloves, Cinnamon (two types!) Allspice and whole dried Lemons, Orange peel and Kokum Noir. Directions:
- In a large pot, bring 1 cup of water to a boil
- If you like, place the entire contents of the Mulling It Over mulling bag into a cheesecloth bag or large tea ball if you have it. If you don't, do not worry- our preferred method is to let them float freely and strain them out as we serve each cup.
- Add the entire contents of the Mulling It Over mulling bag to the boiling water. The water should barely cover the spices- and a rich spice aroma should rise up. Let the spices boil for 3-5 minutes.
- Pour 1 gallon of Apple Cider into the pot, directly into to spice water mixture. This will rapidly drop the temperature. Keep the heat on high as the cider and spice mixture comes up to simmer.
- As the cider begins to simmer, lower the temperature so that it stays at simmer and does not boil. We do not want to boil our cider- that is why we started with a small amount of boiling water in the beginning, so we could open up the dried spices and begin infusion without damaging our sweet cider.
- Let you infused cider simmer for half an hour, then begin pouring cups- Drink, Enjoy. Keep the cider simmering ("Mulling") as you continue to drink more cider. You can add up to another gallon of cider to this base as you go, or if you like, once you have drunk half the pot, add a bottle of red wine and let it mull for a bit to finish the day with hot mulled wine!