Hot Buttered Apple Cider
Published by William Morrow
Curling up with a good book and a cup of hot cider on a chilly afternoon is the kind of activity that makes cold weather (almost) welcome. This version is spicier than most and will really warm you to the bone.
Total Timeunder 30 minutes
Make Ahead RecipeYes
One Pot MealYes
Five Ingredients or LessYes
Taste and Texturebuttery, spiced
Type of Dishalcoholic beverage, non-alcoholic beverage
- 6 quarter-sized slices peeled fresh ginger
- 6 star anise
- Four 3-inch-long cinnamon sticks, plus more for garnish
- 1 teaspoon whole cloves
- 1 teaspoon fennel seed
- 1 teaspoon Sichuan peppercorns
- 1 quart fresh apple cider
- Calvados or applejack, for serving (optional)
- 8 tablespoons (1 stick) unsalted butter, cut into tablespoons
Rinse and squeeze out a 12-inch square of cheesecloth. Wrap the ginger, star anise, cinnamon, cloves, fennel seed, and Sichuan peppercorns in the cheesecloth. Using a piece of kitchen twine, tie it into a packet.
Pour the cider in a large nonreactive saucepan and add the spice bundle. Bring to a simmer over medium-low heat, stirring occasionally.
Ladle the cider into warmed mugs. Add a dry cinnamon stick to each mug, and spike with Calvados. Top each with a pat of butter. Serve hot.
2008 Rick Rodgers