This recipe amps up the classic mulled cider with a heck of a lot of ginger, which gives it a spicy quality perfect for cold nights. The applejack helps a bit with that, too.
- 4 cups apple cider
- 2 tablespoons light brown sugar
- 4 whole cloves
- 2 cinnamon sticks
- 5 (1/8th-inch-thick) slices peeled ginger
- 4 ounces applejack
- Garnish: 4 cinnamon sticks
In a medium saucepan, bring apple cider, brown sugar, cloves, cinnamon and ginger to a boil over high heat, then reduce to a simmer. Cook for 10 minutes. Remove pot from heat, cover, and let it infuse for 10 minutes.
Add applejack and pour through a strainer into serving glasses. Garnish each glass with a cinnamon stick if desired.