Name: Mulled Cider à la Pumpkin Pie
Total time: PLACEHOLDER
Ingredients: 2 cinnamon sticks , broken into pieces; 1/2 teaspoon whole allspice berries; 1/8 teaspoon fresh ground nutmeg; 1/4 teaspoon whole cloves; 2 quarts apple cider; 1 vanilla bean , split in half and seeds scraped out; 1 - 3 tablespoons light brown sugar or dark brown sugar (to taste)

Why This Recipe Works

We wanted a Mulled Cider à la Pumpkin Pie recipe that didn’t taste dusty and muddy. For the perfect blend of spices (and a method for infusing the cider that wouldn’t take hours) we turned to whole spices, which we toasted briefly in a skillet to intensify their flavors. Cinnamon, allspice, nutmeg, cloves, and a vanilla bean gave the cider the flavors of pumpkin pie. Sweetening the cider with a little brown sugar gave it caramel tones. Finally, we were careful not to simmer the cider too long so it could maintain its fresh flavor.

Before You Begin

Pumpkin pie flavors work well with cider.

Instructions

Toast spices in large saucepan over medium heat, shaking pan occasionally, until fragrant, 1 to 3 minutes. Add cider, vanilla bean and seeds, 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 vanilla bean. Serve. (Mulled cider can be refrigerated in airtight container for up to one week. Reheat before serving.)