Holiday Spiked

It’s Thanksgiving! Today we are thankful for all our of wonderful clients and for being able to run this business. Thank you to everyone we’ve worked with over the past years and for making Moxie what it is today.

A friend was asking me about my hot toddies that I serve during the holidays yesterday and it inspired me to share a great spiced cider recipe that I have used in the past. (from a great book by Christopher B. O’Hara) I make this for Thanksgiving and Christmas for friends and family and it’s always a big hit. A steaming glass of cider flavored with holiday spices takes the chill out and brings your festive side in. It can be served with or without alcohol and is just as enjoyable either way. Traditionally, this cider is served in mugs which is convenient for fireside sipping, but I like to serve this in a wine glass. I dip the rim of the glass in some spiced rum or brandy and coat the rim with a mix of cinnamon and sugar for fun. There is an “easy” method which I’ll include as well for anyone who needs a shortcut!

Ingredients:

5 allspice berries

2 cinnamon sticks

4 whole cloves

1/4 tsp salt

1 orange peel

1 lemon peel

2 quarts apple cider

1/4 cup packed brown sugar

Ground nutmeg

10 cinnamon sticks for garnish (optional)

Captain Morgan's Spiced Rum (optional)

Good Brandy (optional)

1/4 cup ground cinnamon (for rim garnish)

1/4 cup sugar (for rim garnish)



Directions:

Place the spices, salt, and fruit peels in the center of a 12-inch square of cheesecloth. Gather up corners and tie with butchers twine to make a small packet. In a large pot over medium heat, heat cider until steam begins to rise from the surface. Add brown sugar and stir until melted. Add the spice packet to the pot and steep for at least 10 minutes or until the cider is completely infused. Serve in mugs with a sprinkle of nutmeg and a cinnamon stick or in a sugar and cinnamon rimmed wine glass. For extra fun, spike with spiced rum or brandy.



Easier "Cheat" Directions:

Purchase the mulling spices tin from Williams Sonoma. In a square of cheesecloth or in a spice ball, steep 3-4 tablespoons of spices in a pot of cider for 15-20 minutes or until fully infused into cider. Serve in mugs with a sprinkle of nutmeg and a cinnamon stick or in a sugar and cinnamon rimmed wine glass. For extra fun, spike with spiced rum or brandy.



We wish everyone a happy holiday from both of us here at Moxie! Gobble Gobble!

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