Made a version of this last night.
Medium westons ciderBrown sugar – not muchSmall ammount of honeyCinnamon Splash of orange juiceLemon juice – left over from Tuesday Good slug of Talisker malt whiskey
Very nice on a frosty night
I was wondering, what kind of liquor would you be best to add to this tasty recipe? Spiced rum?
I don’t really drink, so I’m probably not the best person to ask. Rum sounds good to me. If you try it with rum, or some other alcohol, please let us know how it turns out for you. ~Elise
I left the cloves in too long and my hot cider (wassail) turned bitter. The first gallon went fast (freshly mulled) but the second gallon is still in my fridge. I had wondered why guests suddenly stopped drinking it. Is that last gallon a loss, or is there hope for it? More sugar, add more apple juice? Thanks.
Don’t know. You might try diluting it with more apple juice. But start with a small amount as an experiment to see if it makes a difference. ~Elise
Would the same spices work for making a mulled red wine? Just curious. That’s another drink I would like to try.
Try hot mead wine. Tastes great.
Just wondering ahead before I make up my batch in the morning. When making the mulled cider and you want to double the recipe, do you double the spices too?
Yes, that would be a good idea, though not absolutely necessary. ~Elise
Some people choose not to add the brown sugar because it makes the cider too sweet. I wonder if you could get the flavor of the brown sugar without the sweetness by just adding a teaspoon of molasses?
That should work fine. ~Elise
I made this last night for a Party and it went down really well (literally!). I used the same recipe to make Hot Mulled Apple juice for the drivers as well. By the end of the evening everyone was standing in the kitchen so they could fill their glasses up as soon as they emptied. Delicous!
The cardamom pods will also last much longer than ground cardamom.
Tara — To get cardomom pods, just go to an Indian or Middle Eastern store. When you add them to anything, you need to crack open the pod so the liquid comes in contact with the seeds. Whole cardomom is much more flavorful than the ground stuff you buy in the grocery store.
Your question made me curious so I found this site: http://en.wikipedia.org/wiki/Cardamom#Types_of_cardomom_and_their_distributionI’ve seen those at my local Halal Mart. Other places that deal in bulk herbs/spices might have them too.
I’ve been wondering something for a long time… what is the difference between cardamom pods and the cardomom I see at stores? I have only seen and bought “cardamom” and it looks like litte grains, not pods. I’ve never seen anything that looks like pods labeled “cardamom”. What am I missing here?
When I have recipes that call for ‘pods’ I will often be brave and just use about 10 ‘seeds’ for each ‘pod’ called for. Is this a bit error?
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