Spiced Cider Syrup (Instant Hot Apple Cider)
Now that we’ve had a few cold days, I can feel winter in the air. I love the change of seasons (especially when it follows a long autumn) with winter’s promise of snowdrifts and sugarplums.
Spiced Syrup, Served
Winter is especially nice if you serve it up with a warm drink like hot spiced cider. Made from freshly pressed apple juice, warmed with cinnamon and vanilla beans, it is a fragrant and warming winter drink. Brandy or vodka optional.
The only downside to making spiced cider from scratch is the prep time. But if you start with a homemade spiced cider syrup, a serving is quick and easy. Just add hot water!
Spiced Cider Garnished with cranberries and rosemary
I have fond memories of warming up with hot beverages after a day in the Wisconsin north woods. Tromp through the snow, then come in to warm your hands on a steaming Tom & Jerry (beaten egg whites, sugar, rum and brandy). Made from a frozen mix, you gotta love instant fun! Hmmm, anyone seeing a theme?
I went kind of wild this summer with cold fruit syrups mixed with fizzy water, so I decided to try my hand at something served hot. I set a panful of cider on the stove with mulling spices and let it simmer for a few hours. When it was done, it was amazing! While the initial prep time is long (though no work other than to occasionally check the level), after that it’s just add water (and that optional booze).
Apples are a perennial member of the EWG’s dirty dozen list of most pesticide-laden fruits and vegetables so buy organic if you can. This year I hit the mother lode, buying from a small local orchard and also from one of my CSAs (that is brilliant at sourcing things they don’t grow themselves).
Spiced Cider with or without alcohol
I am already making a second batch for Thanksgiving when my college kids come home from school! Gather the family around the fire and cozy up to a warm drink.
That long winter’s night is sounding kind of nice after all!
Spiced Cider with brandy
- • ½ gallon apple cider
- • 4 cinnamon sticks
- • 6 cloves
- • 3 allspice
- • 2 vanilla beans (or 1 t vanilla extract)
- • ½ c sugar
- • 1 shot spiced cider syrup
- • 1 shot vodka or brandy (optional)
- • ½ - ¾ c boiling water
- Place cider, cinnamon sticks, cloves and allspice in a large sauce pan. If using vanilla beans, split them, strip out seeds with a knife, then add seeds and pods to the pan. Bring mixture to a simmer.
- Simmer until reduced to 1 ½ - 2 cups, about 3-4 hours. Strain, discarding solids, then return cider to pan. Add sugar and reheat, stirring to dissolve. Remove from heat. If using vanilla extract instead of vanilla beans, stir that in now.
- Refrigerate until ready to serve.
- Combine a shot (1 1/2 oz) of syrup with 1/2 - 3/4 cup of boiling water (to taste, depending on concentration of syrup). Add a shot of vodka or brandy if desired.
- Stir. Garnsih with cinnamon stick, cranberries, rosemary if desired
- Calories are without alcohol.
This is brilliant! Definitely trying this soon – if I’m organized enough I might even make this to give as gifts at Christmas with a bottle wor booze. 🙂
Thanks Lynn. Yes, I think I’m taking some as a part of a hostess gift on Thanksgiving…
This is wonderful and I can imagine it has many more uses, as well! Glazing pork, for example! Happy Thanksgiving, Inger!
Great idea David. And I suppose there is always pancake syrup–or hmmm, tossing with roasted vegetables? There now you have me going! I was just so excited this actually worked (I am living in the land of recipe failure right now)! Happy Thanksgiving to you too!
The kitchen must smell incredible when you make the spice apple syrup. This hot apple cider sounds amazing! It’s going on my must-try list. I hope you had a great Thanksgiving!
I agree that the holiday smells are amazing Thao!