When I created my Fall Bucket List back in October, this was one of my favorite items on it. The lovely Maria of kitchen/closet/heart hooked me up with an amazing spiked apple cider recipe and this weekend I finally had a chance to make it. The recipe is simple and combines Goldschlager, Dark Rum and a variety of spices (orange and cinnamon to name a few). You can view the original recipe here, but I’m reposting ingredients and directions here for convenience. Instead of serving this in mugs, I chose to follow Jen’s instructions for apple cups from her blog, Pearls and Lace. It doesn’t get more fall than spiked apple cider served in apple cups!
1/2 bottle dark rum (I used Cruzan)
1/2 bottle Goldschlager
1 qt apple cider
4 cinnamon sticks
6 whole allspice
10 whole cloves
1 orange, cut into slices
1. Combine all ingredients in a saucepan and bring to a boil.
2. Once boiling, reduce heat to low and heat for 30 minutes stirring occasionally.
The recipe says to leave this on the stove for 1-2 hours and then transfer to an insulated punch bowl, but the first batch I made a lot of the liquid evaporated as a result of being on the stove this long. For the second batch, I only let it “cook” for 30 minutes which resulted in a slightly stronger and much yummier cider.