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/
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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).
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