Rum-Spiked Mulled Apple Cider Recipe
Nothing says fall like Rum-Spiked Mulled Apple Cider. The warmth of the mulling spices combines with a dark aged rum is the perfect drink for a holiday open house.
Rum-Spiked Mulled Apple Cider
- 1 gallon fresh cider or organic unfiltered apple juice
- 1 medium orange - cut into 1/4 inch rounds
- 1 1 1/2-inch piece peeled fresh ginger, cut into 1/4 in cubes
- 4 3-inch cinnamon sticks
- 1 tablespoon whole cloves
- 2 whole star anise pods
- 1 1/2 cups dark rum - good quality
- Orange slices - for serving (optional)
- Pour the cider into a 5-quart or larger stock pot or larger slow cooker.
- Add the orange, ginger, and cinnamon to the pot.
- Place cloves and star anise pods in a double layer of cheesecloth (or in a pinch a coffee filter will work), gather it up and tie closed with kitchen twine or a twist tie.
- Cover the pot or slow cooker and cook until the flavors come together. For the stove top version cook for about 45 minutes to an hour. In a slow cooker, you'll want to heat for 2 - 4 hours on LOW.
- Add rum and stir to combine.
- Serve immediately or keep warm. Serve in coffee mugs
- Buy fresh apple cider or organic unfiltered apple juice for the best flavor.
- Cider can be kept tightly sealed in a glass jar for about a week (assuming the original cider would still be good). Just make sure to remove all the spices prior to refrigerating. Discard mulled cider by the cider expiration date.
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