Spiced Apple Cider
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.
- 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.