Mulled Cider With Cardamom Black Pepper And Ginger Recipes

SLOW-COOKER MULLED CIDER

Steps:

• Put the cardamom pods on a cutting board. Lay the flat of a chef's knife over them and gently smack the flat of the knife to lightly crush and crack the pods. Add the cardamom pods, peppercorns, cinnamon sticks and allspice berries to a medium skillet over medium-high heat. Toast the spices, shaking the pan often, until very fragrant, about 3 minutes.
• Transfer the cinnamon sticks into a 6- to 8-quart slow cooker. Tie up the remaining spices into a cheesecloth bundle, and add that to the slow cooker as well. (If you don't have cheesecloth, you can use tea infusers or loose tea bags. You could also put the spices directly into the slow cooker, then strain the mixture as you serve.)
• Cut the piece of peeled ginger in half lengthwise and smash each piece by laying the flat of the knife over it and smacking with the heel of your hand. (At this point, put the slow cooker in the spot where you'd like to serve it, because it will become difficult to move once you've added all of the liquid.) Add the ginger, lemon, orange, salt and apple cider to the slow cooker. Cover, and cook on high for 3 hours.
• Reduce the heat to warm. Add the rye whiskey and vanilla and stir to combine. You can leave the cider on warm for several hours, allowing guests to serve themselves, adding additional citrus slices and cinnamon sticks to their mugs, as desired.

MULLED CIDER

Steps:

• Place all ingredients but the bourbon in a saucepan and heat over medium heat until the mixture is just below a boil. Cover, remove from the heat and let steep 5 minutes.
• At that point, you will notice that the allspice and cloves have floated to the top; remove and discard them. Pour a tablespoon of bourbon, if desired, into each of six mugs and pour the cider mixture over it. Spoon a few cinnamon pieces into each mug, and serve immediately.

MULLED CIDER WITH CARDAMOM, BLACK PEPPER AND GINGER

Steps:

• Put the cardamom pods on a cutting board. Lay the flat of a chef's knife over them and gently smack the flat of the knife to lightly crush and crack the pods. Add the cardamom pods, peppercorns, cinnamon sticks and allspice berries to a medium skillet over medium-high heat. Toast the spices, shaking the pan often, until very fragrant, about 3 minutes.
• Transfer the cinnamon sticks into a large Dutch oven or pot. Tie up the remaining spices into a cheesecloth bundle, and add that to the slow cooker as well. (If you don't have cheesecloth, you can use tea infusers or loose tea bags. You could also put the spices directly into the slow cooker, then strain the mixture as you serve.)
• Cut the piece of peeled ginger in half lengthwise and smash each piece by laying the flat of the knife over it and smacking with the heel of your hand.
• Put the ginger, lemon, orange, salt and apple cider into the Dutch oven. Bring it to a boil over high heat, then reduce the heat to maintain a low simmer and simmer for 30 minutes. (If you use unfiltered cider, some solids may rise to the top as you simmer; it's not necessary to skim them, but if you find them unappetizing, you can.)
• Decrease the heat to its lowest setting. (Use a heat diffuser if you have one.) Stir in the vanilla. You can leave the cider on the stove for several hours. Set the rye whiskey by the stove so guests can spike their mugs, if desired, and set out cinnamon sticks and sliced citrus, so guests can garnish as they like.