There's nothing more comforting than coming home for the holidays and smelling hot mulled cider with ginger, cinnamon, and clove. This recipe from our office neighbors, the Kitchn, makes it happen, and adds bourbon or brandy for good measure.
Slow-Cooker Spiked Mulled Cider
Makes about 16 (8-ounce) drinks
1 gallon fresh apple cider or unfiltered apple juice
1 medium orange
1 (1 1/2-inch) piece fresh ginger
5 (3-inch) cinnamon sticks
1 tablespoon whole cloves
5 star anise pods
1 1/2 cups bourbon, brandy, or dark rum
Orange slices, for serving (optional)
Pour the cider or juice into a 5-quart or larger slow cooker.
Cut the orange into 1/4-inch-thick rounds. Cut the ginger into 1/4-inch-thick slices. Add both to the slow cooker.
Add the cinnamon sticks, cloves, and star anise. To make it easier to serve, place the cloves and star anise pods in a tea ball first, or place in a double layer of cheesecloth or coffee filter, gather it up into a sachet, and tie closed with kitchen twine.
Cover the slow cooker and cook until the flavors meld, 4 hours on LOW. Add the bourbon, brandy, or rum and stir to combine. Let sit for 10 minutes for the flavors to meld. Keep warm and serve in mugs garnished with orange slices.
Photo by Diana Yen