East meets west. Old-fashioned mulled cider meets Indian chai spices and the result is both delicious and allergy-friendly. If you can't find whole cardamom, you can substitute anise or just leave it out for a more traditional spiced cider.
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Yield: 16 1-cup servings
Ingredients:
1 gallon apple cider
5 whole cloves
4 sticks cinnamon
1 cardamom pod, split
2 black peppercorns
Preparation:
Place whole spices in a tea strainer, or tie into a piece of cheesecloth or a coffee filter. Put package of spices into cider. (If you don't have anything to put the spices in, it is OK. Just strain them out before serving.)
Heat on medium to a simmer. Do not allow to boil, or the cider will separate. (It will still taste fine, but will look murky.)
If you have a slow cooker, you can keep the cider warm on a buffet table. It works best to heat the cider on the stove first.
