Name: Mulled Apple 'Chai'-der
Total time: PLACEHOLDER
Ingredients: 1 cinnamon stick , broken into pieces; 1 star anise pod; 1/2 teaspoon crushed cardamom pods; 1/2 teaspoon black peppercorns; 1/4 teaspoon whole cloves; 2 quarts apple cider; 4 strips lemon zest; 1 - 3 tablespoons light brown sugar or dark brown sugar (to taste)

Why This Recipe Works

We wanted a chai-flavored mulled cider 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, star anise, cardamom, black peppercorns, and cloves echoed the flavors of chai. 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

The flavors of chai, the Indian concoction of milk, tea, and spices, inspired this variation.

Instructions

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