Lavender-Spice Mulled Apple Cider

Tip: Yes, I know that cardamom is very pricey, but it imparts a
truly enticing aroma in the recipe. Sometimes Indian grocery stores or ethnic spice shops sell it in bulk, so you can purchase a small amount. And note that any that’s left over is superb in chai tea or chocolate.

Author: Nancy Baggett
Recipe type: cooking
Serves: (6) 1 cup servings

Find online: http://kitchenlane. com/2018/11/lavender-spice-mulled- apple-cider-best-ever.html

To find more lavender inspired recipes check out The Art of Cooking with Lavender found here: https://nancyslavenderplace.com/ product/art-cooking-lavender/

I love the combination of seasonings in this super- fragrant and full-bodied apple cider. It is worth purchasing some lavender buds and a vanilla bean, though you can sub vanilla extract for the piece of bean, if necessary. I call for whole spices because they taste fresher and don’t leave residue in the cider, but you must, ground spices will certainly suffice.

INGREDIENTS

• 2 quarts good-quality sweet (not hard) apple cider
• 2 to 3 teaspoons packed light or dark brown sugar, optional
• 4 or 5 nickel-size thin slices of peeled fresh ginger root (or substitute slices of crystallized ginger instead)
• 2 to 3 teaspoons dried culinary lavender buds
• 1 2- to 3-inch cinnamon stick, broken in half or thirds crosswise
• ½ -inch piece vanilla bean, coarse chopped or broken into pieces (or ½ teaspoon vanilla extract
• 1 teaspoon whole allspice berries, slightly crushed
• ½ teaspoon green cardamom seeds (the small hard seeds removed from cardamom pods)
• 4 whole cloves, slightly crushed
• Small crab apples or orange slices for garnish
• Culinary lavender sprigs for garnish, optional

INSTRUCTIONS

1. In a 4-quart or similar stainless steel, enameled or other non-reactive saucepan, stir together the cider, sugar, ginger root, lavender, cinnamon, vanilla, allspice, cardamom, and cloves.

2. Heat over medium-high heat just to a simmer, then adjust the heat so the mixture barely simmers, uncovered, for at least 30 minutes and up to 1 hour. If using immediately strain the cider through a very fine mesh sieve and serve, garnished with small crab apples or orange slices, and lavender sprigs if desired.

3. Alternatively, let cool, then refrigerate, covered, up to 3 days. Then strain out the spices using a fine mesh sieve. Reheat the mulled cider until piping hot but not boiling and serve. Makes about 6 1-cup servings, or 1½ quarts (due to the evaporation during simmering).