Mulled cider

With Chicago temperatures dropping and some seriously biting winds kicking up, we’ve been on a bit of hot drink kick of late. I ran across a section of Joy of Cooking that outlined a variety of classic (as well as some exotic) hot drinks. How about some syllabub, originally made by milking a cow directly into a basin of wine or cider? We opted for a more practical choice that wouldn’t require dealing with livestock or udders. Mulled cider was the perfect choice for starting off the Thanksgiving season.


adapted from Joy of Cooking

1/2 gallon apple cider
1 cup dark rum
6 cinnamon sticks
2 tbsp sugar
Peel of 1 orange, cut into 4 pieces
Half an orange, sliced

Bring ingredients to a simmer, reduce heat to low, and simmer, covered, for 20 to 30 minutes. Ladle into mugs and serve (with cinnamon sticks and orange peel garnish if desired).


This drink was rich and mellow and warm on the belly. And not too boozy. But on the other hand, not too boozy, and some (i.e. David), may feel a little cheated when they don’t feel like they’re drinking an alcoholic drink. David thought it was a touch on the cinnamon-y side, but I liked the balance of flavours. David thought it would be interesting to try a version with brandy next time, as it would probably suit the orange flavour quite well. A lovely drink to ward off the coming winter chill.

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