Spiked Apple Cider
Don’t let this dainty cup and fine linen fool you. This Spiked Apple Cider is some serious stuff, and I guarantee it’ll get your New Year’s Eve party started long before the clock strikes 12. I’ve had the chance to test drive the kicked up cocktail with 23 of my family members, all of whom have gathered in Colorado to toast to the holiday season. Needless to day, it’s been a big hit.
Whenever I’m in Colorado, I tend to subsist on cocktails and anything involving sugar and/or butter, especially Chocolate-Dipped Pretzel Rods and Coconut Macaroons. I like to use the altitude as an excuse for any sort of less than healthy eating. After all, doing anything at 8,200 feet above sea level is a workout, including lifting your fork to your mouth. (This coming from someone who walks up the stairs like they’re climbing Kilimanjaro.)
I can think of no better way to close the 2011 chapter on Just a Taste than with a cup of Spiked Apple Cider in one hand and a dessert in the other. This past year has been the best one yet, and I can promise I have quite the culinary lineup planned for the weeks and months ahead. Stay tuned for many more recipes and photos (and, yes, the book!) to come, and here’s to a seriously sweet 2012!
Spiked Apple Cider
Yield: 10-12 servings
Prep Time: 5 min
Cook Time: 20 min
Ingredients:
8 cups apple juice
1 orange, thinly sliced (with rind intact)
1 Tablespoon nutmeg
1 Tablespoon allspice
1 teaspoon vanilla extract
4 cups rum
1 large red apple
8 whole cloves
2 Tablespoons brown sugar
3 cinnamon sticksDirections:
Combine the apple juice, orange slices, nutmeg, allspice, vanilla extract and rum in a large pot set over medium heat.
Pierce the cloves into the apple. Add the apple to the pot along with brown sugar.
Let simmer until heated throughout. Ten minutes before serving, add the cinnamon sticks.
Strain the spiked cider into cups and serve.
Julie @ Table for Two — December 28, 2011 @ 5:02 pm
I LOVE apple cider and I’m always asking for it to be spiked
this sounds like a great, warm drink to have on New Years! 
I love those chocolate covered pretzels too!
Kelly replied: — December 28th, 2011 @ 9:10 pm
Thanks so much, Julie, and Happy New Year!
Cassie — December 28, 2011 @ 5:08 pm
Great recipe, Kelly. Fun, definitely, for this time of year. I have leftover cider from Christmas too. Sounds delicious!
Kelly replied: — December 28th, 2011 @ 9:09 pm
Thanks, Cassie! Enjoy!
Alison @ Ingredients, Inc. — December 29, 2011 @ 7:12 pm
you had me at “spiked” Happy new year and hope to see you in 2012!
Kelly replied: — December 29th, 2011 @ 7:15 pm
Thanks, Alison! A very Happy New Year to you, too, and I hope we can catch up in person soon!
Just a Taste » Stovetop Strawberry Dumplings — August 22, 2012 @ 5:50 am
[...] beachwear back in storage by the third week of August, and who greets September 1 with a cup of spiked apple cider and a Pumpkin Bar, regardless if it’s still 87 degrees [...]
Just a Taste » Crispy Baked Chicken Spring Rolls — January 2, 2013 @ 11:25 am
[...] These Crispy Baked Chicken Spring Rolls are filled with a hearty mix of ground chicken, shredded green cabbage, sliced shitakes and tons of fresh garlic and ginger. Best of all, they can be prepared ahead of time and then baked off as your guests arrive. Complete your New Year’s Eve spread with Baked Asian Chicken Wings, Meatballs with Hoisin-Blackberry Glaze and a big batch of Spiked Apple Cider! [...]