Here’s something warm to sip in your succah when there’s a Fall chill in the air. This recipe is a combination of a hot toddy and mulled cider since we steep warm spices in the cider. We think it makes the beverage extra appealing – smells amazing and tastes even better. We added apple cider and apple brandy in celebration of Succot.
Omit the apple brandy and bourbon for a non-alcoholic version that the kids can enjoy.
Serves 4
Ingredients
- 2-1/2 cups apple cider
- 1 cup freshly brewed black tea (Irish or English breakfast)
- 6 oz bourbon (we love Mad River Distillers, made by our friends from Vermont)
- 2 oz apple brandy
- 3 lemons (1 for steeping, 1 for squeezing into drinks and 1 for garnish)
- 1 vanilla bean
- 1 tbsp honey
- 4-5 whole cloves
- 5 cinnamon sticks (1 for steeping, 4 for garnish)
- 8 whole star anise (4 for steeping, 4 for garnish)
Instructions
- Pour apple cider in a saucepan
- Slice one of your lemons in quarters and add to pan
- Split vanilla bean down the middle, remove seeds inside with a paring knife and place vanilla bean and seeds in the pan
- Add honey, cloves, 1 cinnamon stick and 4 star anise to the pan
- Bring cider to a boil then simmer for 20 minutes covered (after you turn off the stove, you can let the cider steep with the spices - the longer you let it steep, the more the spice flavors will permeate the cider)
- Add tea to the steeped cider, strain and discard the spices (if you are making this ahead, keep the spices in and refrigerate)
- To make each drink, add 1-1/2 oz of bourbon, 1/2 oz of apple brandy and a squeeze of a lemon wedge to a glass then fill the rest of the glass with your hot spiced apple cider/tea blend. (If you are making a non-alcoholic version, just leave out the bourbon and brandy)
- Garnish each drink with a wheel of lemon, a cinnamon stick and a star anise (or just the lemon slice is fine as well)
Sounds delicious. Love hot mulled cider