Eosinophilic Esophagitis Friendly Hot Spiced Cider with Rum
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Learn more →Ingredients
6 servings
- 64 oz (½ gallon) fresh apple cider
- 3 cinnamon sticks
- 6 whole cloves
- 6 whole allspice berries
- ¼ tsp ground nutmeg
- 1 orange, sliced into rounds
- 2 tbsp brown sugar
- ¾ cup dark rum
For serving
- 6 cinnamon sticks, for serving (optional)
- 1 orange, sliced into thin rounds, for serving (optional)
Instructions
- 1
Combine the apple cider, cinnamon sticks, cloves, allspice berries, ground nutmeg, orange rounds, and brown sugar in a large saucepan over medium heat. Stir briefly to dissolve the sugar.
- 2
Heat the cider mixture until it just begins to steam and small bubbles form at the edges, about 10 minutes — do not let it boil. Reduce the heat to low and simmer gently for 15 minutes, until the spices are fragrant and the cider is deeply aromatic.
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