Fall to me is pumpkin everything and spiced apple ciders. When I was in high school, a group of friends and I would go by Starbucks before every Friday night football game, getting a caramel apple spice and pumpkin cream cheese muffin. Cradling a warm mug of something that tastes and smells like the season became tradition and, now that the tradition includes a homemade version, its somehow even better. I love snatching up a gallon of goodness from Latin’s Cider Mill – a darling, local farm across the field from where we got married. I typically go on Monday to avoid the droves that swarm the small farm on the weekends and take advantage of the half-priced apple fritters. Plus, if you go late in the day you can typically score a gallon of cider that was pressed that morning. Life simply does not get better than that.
This recipe builds on the earthy-ness of the cider by pairing the natural spicy sweetness with the beautiful spices of a chai tea. Top with a dollop of whip cream and a sprinkle of cinnamon to create a delightfully indulgent afternoon treat. Enjoy!
- 4 cups apple cider
- 1-inch whole piece ginger, peeled
- 2 whole cinnamon sticks
- 8 whole cloves
- 6 whole cardamom pods
- 4 whole black peppercorns
- 1 whole star anise
- 1/2 whole vanilla bean, sliced in half lengthwise
- 1 cup whipped cream (store-bought or homemade)
- 1 tablespoon maple syrup
- Ground cinnamon, for topping
- In a medium sauce pan, combine the apple cider with the ginger, cinnamon, cloves, cardamom pods, peppercorns, star anise, and vanilla bean. Bring mixture to a boil, then reduce to a simmer. Let simmer for 15 minutes until fragrant.
- Strain the cider and divide between two mugs. Fold the maple syrup into the whipped cream, then dollop it into each mug. Finish with a sprinkle of cinnamon.
That looks so good, like a little meal to have while watching the wind and rain inside by the fire! The only thing that would make it better is to have someone to snuggle….hint!! xoxoxo