Spiced Apple Cider
9th October 2015

Spiced Apple Cider

By Lydia Photography by Kurt

It might officially be spring, but that doesn’t mean there isn’t still a chill in the air down here in Dunedin. So enjoy the longer spring nights tucked up indoors with a glass of this hot spiced apple cider to warm you up from the inside out.

This is a twist on the classic warming winter drink, mulled wine. The use of cider gives it a lighter, fresher taste, while the cardamom and vanilla add a beautiful fragrant flavour. The addition of whiskey balances the sweetness of the apple nicely, and gives it just a little bit of kick.


Serves many
  • 1 litre apple cider
  • 4 cinnamon quills
  • ½ tsp cardamom seeds
  • 1 vanilla bean
  • 60mls Vanilla syrup, to sweeten
  • 120mls whiskey
  • ½ a small apple, finely sliced


    • --
    • 1. In a mortar and pestle grind the cardamom seeds to a fine powder.
    • 2. Slice the vanilla bean along its length with the tip of a sharp knife. Use the back of the knife to scrape out the seeds from inside.
    • 3. In a medium size saucepan add apple cider, cinnamon quills, ground cardamom, and the vanilla bean and seeds.
    • 4. Cook over a medium heat until cider just begins to simmer, then reduce to a low heat and cook for a further 15-20mins. Cooking on a low heat allows the mixture to warm and the spices to infuse. Be careful not to let the mixture come to a boil as this changes the flavour.
    • 5. At the end of cooking add whiskey, sliced apple and vanilla syrup. The vanilla syrup adds sweetness, so more or less can be used depending on preference.
    • 6. Serve in a heatproof mug, using the sliced apple and cinnamon quills to garnish.

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