Skinny Recipe: Mulled Apple Cider
Posted by Caitlin Norton
As Thanksgiving disappears into the rearview mirror, we turn to the December holidays and all the parties, family get-togethers, and celebrations that come with them.
I’m having a party in a couple weeks and I’ve been scouring Pinterest for healthy party recipes. This year I’ve decided to make this mulled cider that will keep perfectly hot on the stove or in a crockpot.
The peppercorns and fresh ginger give this drink a nice zing so you’re not overwhelmed by sweetness, like many recipes. Because alcohol burns off at high temps, I keep the whiskey, rum or bourbon out of the pot and place it by the mugs with a shot glass so people can mix it (or not!) the way they like it.
Makes 18 servings
3 cinnamon sticks
2 tablespoons whole cloves
1 tablespoon peppercorns
5 inches fresh ginger root peeled and chunked
Cheesecloth and string
1 medium orange, sliced 1/4 inch thick crosswise
1 lemon, sliced 1/4 inch thick crosswise
1 medium apple, sliced 1/4 inch thick crosswise
2 gallons no added-sugar apple cider
1 cup Stevia In The Raw (you can adjust to taste)
Wrap the spices and ginger chunks in the cheesecloth and tie off with the string. Mix apple cider, fruit slices, and Stevia in a large pot on the stove or a crock pot on the counter. Add spice pouch. I learned the hard way this makes serving cups of cider so much easier. The last thing you want is to chomp down on a surprise peppercorn or clove!
Bring to a boil, then turn down the heat to simmer for 20 minutes. Turn heat to low and cover right before your guests are scheduled to arrive.
You can use whiskey, bourbon or rum to create a tasty cocktail for the adults at the party. I usually add one shot glass of bourbon to each 8 ounce cupg.
If you have little ones, freeze some of the apple cider into ice cubes. Pop a couple of those into a cup and it will quickly cool down the cider so they don’t burn their mouth.