This hot, spiked cider is one of my favorite things to serve on Thanksgiving. It doubles as a delicious post-feast nightcap and an apple-cinnamon kitchen-filling aroma that beats any holiday candle.
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[ drink that ]
steaming spiked cider from party drinks! by a.j. rathbun
[ ingredients ]
4 quarts fresh apple cider (the cloudier the better)
16 ounces white rum
20 ounces cinnamon schnapps
1 teaspoon whole cloves
3/4 teaspoon freshly grated nutmeg
cinnamon sticks to taste
apple slices for garnish
[ directions ]
1. Pour the cider into a large nonreactive saucepan, turn the heat to medium, and let cider warm for about 5 minutes.
2. Add the remaining ingredients except the garnish, Bring the heat up to just below boiling, and let it simmer for 15 minutes. You want it piping warm, but not so hot that it burns a guest’s mouth.
3. Ladle into large heatproof mugs, adding a cinnamon stick or two to each mug, and an apple slice, if desired.
What’s your favorite drink to sip on ’round the Thanksgiving table?