I love hot mulled cider during the autumn holidays and sabbats: Mabon, Halloween/Samhain and Thanksgiving. It is also a good addition to any Yule or Christmas celebration. Particularly when it’s cold outside. Zowie loves the cider as well.
This is a classic hot beverage throughout New England, and I live in Maine :). There are variations on this wonderful drink, and most are as good. The aroma is amazing.
This is not a very frugal recipe, unless you are lucky enough to have your own apple orchard and cider press. While I’d like to have both one day, I have not realized the all-important homesteading goal as of yet. Therefore, I have had to find ways to lessen the cost of making mulled cider. (See the Tips below.)
(Update January 2017: My intent is to Paleofy this recipe by cutting out the brown sugar. Honey or maple syrup would be the go-to choices, but I recently learned that molasses would be okay to use. Needless to say, I have some experimenting to do. I’ll update you with the details when I have them.)
1 gallon apple cider
1/3 cop brown sugar
about 15 cloves, whole
about 10 allspice berries, whole
5 sticks of cinnamon
cheesecloth and twine
- Put the cloves, allspice, and cinnamon at the center of a square of cheesecloth. Bring the sides of the cloth up and tie closed with twine.
- Place this into a slow cooker along with the sugar. Pour the cider over these items and cover.
- Heat on high for about half-an-hour, then turn the temperature to low.
- Purchase store brand cider.
- Purchase spices when on sale, and place in the freezer until needed.
- Serve in a mug with a cinnamon stick.
- Serve over ice, if desired. This is particularly good during Mabon, when it may still be quite warm outside.
- “Origins of Halloween: Celtic New Year, Dia de los Muertos. Fun family activities!” and related posts (elephantjournal.com)