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Mulled Cider

It is believed mulled cider became a staple of winter social gatherings in medieval Europe and by the 17th century was popular throughout the British Isles.

1 gallon cider or hard cider

9 whole allspice

9 whole cloves

2 cinnamon sticks

Pour cider into gallon pitcher and add spices. Heat a mulling in hot coals. Quench iron in cider until cider stops bubbling. Serve.

If using hard cider, mulling will caramelize sugars without evaporating much of the alcohol. Mulling hard or fresh cider with the addition of the spirits will not compromise their strength.

Add a ½ cup of sugar (or more) to a gallon of hard cider, stir until dissolved for sweeter cider