Name: Brandied Mulled Cider
Total time: 55 min
Ingredients: 1 cinnamon stick , broken into pieces; 1/2 teaspoon black peppercorns , cracked; 1/2 teaspoon coriander seeds , cracked; 7 whole cloves; 2 quarts apple cider; 4 (3-inch) strips orange zest , plus orange slices for garnishing; 1-3 tablespoons packed brown sugar; 16 ounces brandy

Why This Recipe Works

Our version of Mulled Cider tastes even better than it smells, with the rounded, sweet-and-tart apple flavor prominent, complemented by brandy, brown sugar, and spices. After choosing spices for the initial round of testing, one thing became clear: Less is more. The recipes that called for packing the whole spice cabinet into the pot produced harsh, unpleasant cider. We preferred the batches with fewer spices, in which the flavors of each—and that of the apple cider—came through clearly. We prepared our mulled cider with whole and cracked spices, toasting them briefly for more intense taste. It took only a minute or three more than using ground spices, and the effort was well worth it. To crack the spices, rock the bottom edge of a skillet over them on a cutting board until they crack.

Before You Begin

This recipe can easily be doubled. Kept covered in the saucepan, the mulled cider will stay warm for about 30 minutes. The amount of brown sugar will vary depending on the sweetness of the apple cider; start with the lesser amount and add more as needed. Feel free to substitute bourbon or aged rum for the brandy. Cinnamon sticks and apple slices also make great garnishes.

Instructions

Toast cinnamon stick pieces, peppercorns, coriander seeds, and cloves in large saucepan over medium heat, shaking saucepan occasionally, until fragrant, 1 to 3 minutes. Add cider, orange zest, and sugar. Bring to simmer and cook until flavors meld, about 30 minutes, using wide, shallow spoon to skim off any foam that rises to surface.

Line fine-mesh strainer with coffee filter and set over large bowl. Strain cider mixture through prepared strainer; discard solids. Return cider mixture to now-empty saucepan and stir in brandy. (Mulled cider can be refrigerated for up to 1 week; bring to brief simmer before serving.) Serve in warmed mugs, garnishing individual portions with orange slice.