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

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For more lavender inspired recipes check out The Art of Cooking with Lavender.

You'll 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. Use whole spices because they taste fresher and don’t leave residue in the cider, but if you must, ground spices will certainly suffice.

Ingredients

  • 2 quarts good-quality sweet (not hard) apple cider
  • 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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