Spiced Mulled Cider
This warm and comforting drink is great on a cold day.
Makes about 2 quarts
1 cinnamon stick, broken into pieces (Use a meat mallet or heavy saucepan to break into several pieces.)
½ teaspoon whole coriander seeds
½ teaspoon allspice berries
¼ teaspoon black peppercorns
¼ teaspoon whole cloves
2 quarts apple cider
4 strips orange zest (each about 2 inches long)
1 - 3 tablespoons light brown sugar or dark brown sugar (to taste)
Toast spices in large saucepan over medium heat, shaking pan occasionally, until fragrant, 1 to 3 minutes. Add cider, orange zest, and sugar and bring to boil. Reduce heat to low and simmer for 30 minutes, using wide, shallow spoon to skim away foam that rises to surface. Pour cider through fine-mesh strainer lined with coffee filter and discard spices and orange zest. Serve. (Mulled cider can be refrigerated in airtight container for up to one week. Reheat before serving.)
