Warm Spiced Apple Cider with Rum

A warm Thanksgiving drink built from apple cider steeped with whole spices and citrus peel, then finished with rum just before serving. The cider is kept below a boil so the spices infuse without turning harsh, and the rum is added off heat to preserve its aroma.

By Julienne

Cook time: 20 minutes

Servings: 6

Ingredients

• 1500 ml apple cider unfiltered if possible
• 120 ml water divided
• 6 g orange peel peeled in wide strips, white pith avoided
• 2 piece cinnamon sticks
• 6 piece whole cloves
• 6 piece whole allspice berries
• 25 g light brown sugar
• 1 g fine salt
• 90 ml dark rum

Instructions

1. In a large saucepan, combine the apple cider, 120 ml water, orange peel, cinnamon sticks, cloves, allspice berries, brown sugar, and salt. Set over medium heat. The liquid is steaming and the sugar has dissolved.
2. Bring the cider just to a bare simmer, then lower the heat and maintain a gentle simmer for 15 minutes, stirring once or twice. The cider tastes spiced and aromatic, and the kitchen smells strongly of cinnamon and citrus.
3. Remove the pan from the heat, stir in the dark rum, and let it stand for 3 minutes. The drink is hot but no longer bubbling, with the rum aroma still present.
4. Strain out the spices and peel, then ladle into 6 mugs and serve immediately. Each mug is hot, clear of spice bits, and ready to drink.