A repost from the Witch’s Kitchen blog, which will soon go away.
There’s been a bit of a nip to the air lately, which means it’s the perfect time to start making mulled cider. We picked up a half-gallon of fresh cider this past weekend, so I think I’ll make a pot of this tonight for after our evening walk.
Most mulled cider recipes call for brown sugar, but I think the cider is sweet enough on its own without adding sugar to it. If you don’t agree, you can add a half-cup of brown sugar to the recipe.
1 quart fresh cider
1 large cinnamon stick
zest of 1 lemon
4 whole cloves
3 grates fresh nutmeg
Combine all ingredients in a pot. Bring to a simmer. Strain and serve hot. A squeeze of fresh lemon juice into your mug will brighten the flavor.