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If one drink screams "fall," it's apple cider. Crisp, refreshing apples are at their peak in October, so you should drink as much cider as possible 'til the fruit goes out of season! Mulled apple cider takes ordinary cider to the next level, simmered with warm spices like cinnamon, nutmeg, cloves, peppercorns, and a little dried chile. That's not enough to make things spicy—just perfectly spiced. And because you should make the good stuff last as long as possible, this giant batch leaves plenty leftover to reduce down into a syrup to make a Mulled Apple Cider Latte (hot or iced), or spice up your coffee, tea, or even a cocktail. Plus, you can make it over and over again all fall and winter long.
8 cups apple cider (half gallon)
2 cinnamon sticks
1 small dried hot red pepper, such as chile de arbol
10 whole black peppercorns
4 whole allspice berries
4 whole cloves
½ teaspoon ground nutmeg
1 pinch of salt
½ cup light brown sugar
1 orange, sliced into thin rounds
+ Optional: Splash of spiced rum or bourbon per mug
You'll dough nuts for this festive fall dessert.
Creamy, soft, milky, sweet... the perfect cozy dessert!
Hands down the best, most fall-apart-tender pork ever.
Bread bowls optional but encouraged!
