Lavender-Spice Mulled Cider--Best Ever
Author: Nancy Baggett
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. 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.
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, strain through a fine mesh sieve, then refrigerate, covered, up to 3 days. Reheat the mulled cider until piping not but not boiling and serve. Makes about 6 1-cup servings, or 1½ quarts (due to the evaporation during simmering).
Recipe by KitchenLane at https://kitchenlane.com/2018/11/lavender-spice-mulled-apple-cider-best-ever.html