Classic Hot Apple Cider – Add Spiced Rum for Extra Warmth
Let Me Tell You About My Hot Apple Cider Obsession
Okay, not to sound overdramatic, but chilly autumn weekends just aren’t the same for me without a steaming mug of homemade hot apple cider. I think it started back when my cousin tried to make a batch in her slow cooker and forgot to turn it on—the whole house smelled like apples for hours but it was stone cold. Lesson learned, and now I double-check the switch (almost neurotically, not gonna lie). And don’t even get me started on the time Uncle Dave accidentally used chili powder instead of cinnamon – yikes. But anyway, this is the version that stuck. It’s cozy, easy, with a little spiced rum for grown-up warmth. Plus, it makes your whole house smell like you actually know what you’re doing in the kitchen, even if you’re winging it.
Why I Keep Coming Back to This (Even When I Mess Up)
I make this whenever I want to feel a bit like I’m winning at adulthood, or at least pretending. My family goes mad for it (even my picky niece, who usually claims apple juice is “too spicy”). And hey, I’ll be honest: the spiced rum is my secret weapon for not caring if the apples are a bit past their prime. I’ve tried skipping the orange or using apple juice from concentrate when I forget to buy cider—no one’s ever noticed (or at least they’re too polite to say). Oh, and just between us, I used to just dump everything in at once… but actually, if you add the citrus and spices after it’s simmered a bit, the flavors really pop. There. My confession.
Here’s What You’ll Need (But Don’t Panic If You’re Missing Something)
- 8 cups apple cider (or apple juice in a pinch—honestly, I can’t always tell the difference once it’s spiced up)
- 1 orange, sliced (sometimes I use a lemon if I’m out; my grandmother always insisted on blood oranges, but regular’s fine)
- 4 whole cinnamon sticks (around 2 teaspoons ground cinnamon also works, just a bit cloudier)
- 6 whole cloves (I sometimes just shake in a pinch of ground cloves if that’s all I’ve got)
- 2 star anise (totally optional; I forget them half the time and no one complains)
- 2–3 tablespoons brown sugar (taste as you go, sometimes apples are sweet enough)
- 1/4 teaspoon nutmeg (freshly grated if you want to feel fancy—but pre-ground is fine)
- 1/2 to 1 cup spiced rum (I go for Captain Morgan, but honestly any dark spiced rum will do; skip for a kid-friendly version)
- Extra apple slices or orange wheels, for serving (if you remember)
How I Actually Make It (With a Few Honest Notes)
- Pour your apple cider into a big saucepan or Dutch oven (I’ve used a stockpot, I’ve used an old enamel pot—doesn’t really matter, as long as it holds everything).
- Add the orange slices, cinnamon sticks, cloves, star anise, nutmeg, and brown sugar. Give it a quick stir. Here’s where I usually sneak a taste—just to check the sweetness.
- Heat it over medium-low. Don’t boil; just get it steaming and hot. If you see little bubbles around the edge, you’re golden. Let it gently simmer for at least 20 minutes—30’s better if you’ve got the time. Don’t stress if the fruit looks a bit sad at this point; the flavor’s all in there.
- Strain out the spices and fruit slices if you want it clear, or just ladle it out and dodge the bits (my style, honestly).
- This is the fun part: Stir in your spiced rum (or don’t, if you want tame cider). Warm it through, but don’t let it boil after the rum goes in—learned that the hard way; it can taste harsh.
- Pour into mugs. Add an apple or orange slice if you’re feeling posh. Kick back and enjoy.
A Few Notes from My Kitchen, for What They’re Worth
- If you go heavy on the cloves, it can get a weird numbing thing—so I stick to the 6, maybe 8 if I’m feeling wild.
- Leftovers? Actually, I think it tastes even better the next day, after the spices have really settled in. As long as you don’t mind cloudy bits at the bottom.
- I once tried using honey instead of brown sugar; it works, but you have to stir a lot or it sticks to the bottom. Consider yourself warned.
If You Want to Mix Things Up (Some Worked, Some Didn’t!)
- For a smoky twist, I once added a splash of Scotch whisky instead of rum. It was… interesting. But not for everyone, maybe save that for the whisky fanatics.
- My friend swears by tossing in a few fresh cranberries for tartness. Makes for a pretty color, too.
- And just between us, I tried making it with pear cider once. Not my best decision. I’ll stick to apples.
About Equipment (But Don’t Stress If You’re Missing Something)
Big saucepan or Dutch oven is ideal. But honestly, I’ve done this in a slow cooker (set it on low for a few hours), and even in a microwave in a big Pyrex bowl when I was in a hurry. Just, you know, cover it or you’ll have spiced cider all over your microwave.
Storing Your Cider (If You Somehow Have Leftovers)
Pour whatever’s left into a pitcher or jar, stick it in the fridge. It’ll keep for about 3–4 days, but honestly, in my house it never lasts more than a day! Reheat gently; don’t let it boil or your rum will vanish into thin air (not that I’ve ever done that…)
How We Serve It Around Here
Personally, I like mine with a cinnamon stick poking out, and sometimes a little whipped cream if I’m feeling extra. My aunt always plops in a scoop of vanilla ice cream, which sounds odd but actually melts into this dreamy, creamy thing. Great for bonfire nights or, you know, Tuesday evenings.
Lessons Learned (AKA How Not to Mess This Up)
- I once tried rushing the simmering—just cranked the heat. Regretted it, because the flavors didn’t meld and it was just hot apple juice. So take your time here.
- Also, don’t go overboard with nutmeg; it can taste soapy. Ask me how I know.
FAQ (Because People Actually Ask Me These Things)
- Can I make this without alcohol? Absolutely! Just skip the rum, or swap in a splash of vanilla extract for depth. My kids love it that way. Actually, sometimes I forget the rum and no one notices.
- What kind of apple cider? Ideally, cloudy pressed cider; but honestly, the clear store-bought stuff works. Even apple juice, in a pinch (not that I’d ever admit it at a fancy dinner party).
- How about making it ahead? Yep, just reheat gently. I think it tastes even better after a night in the fridge. Don’t boil though, or the alcohol (if using) will vanish faster than you can say “cheers”.
- Do I need to strain it? Depends how posh you’re feeling. I usually don’t bother unless company’s coming over.
- Any cool garnishes? Oh yes—apple slices, orange wheels, cinnamon sticks; I even tried a rosemary sprig once. Not sure I’d bother again, but it looked impressive.
By the way, if you want to geek out on all things cider, Serious Eats has a great guide. And for more fun cozy drinks, check out Liquor.com’s hot cocktails slideshow—that’s where I first got the idea to toss in star anise. Happy sipping! And if you spill some, well, your floor will smell fantastic for a week (trust me).
Ingredients
- 8 cups apple cider
- 2 cinnamon sticks
- 6 whole cloves
- 2 star anise pods
- 1 orange, sliced
- 1/4 cup brown sugar
- 1/4 teaspoon ground nutmeg
- 3/4 cup spiced rum (optional, for serving)
Instructions
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1In a large pot, combine apple cider, cinnamon sticks, cloves, star anise, orange slices, brown sugar, and nutmeg.
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2Bring the mixture to a gentle simmer over medium heat, stirring occasionally to dissolve the sugar.
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3Reduce heat to low and let the cider simmer uncovered for 15-20 minutes to allow the flavors to infuse.
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4Strain the cider to remove spices and orange slices. Discard solids.
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5To serve, pour hot cider into mugs. For an adult version, add about 2 tablespoons of spiced rum to each mug and stir.
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6Garnish with a cinnamon stick or orange slice if desired. Serve immediately.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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