Spiked Hot Apple Cider Recipes

Steps:

• Stir together apple cider and 4 tablespoons caramel ice cream topping in a 3 1/2- or 4-qt. slow cooker until smooth. Cover and cook on Low for 3 to 4 hours or on High for 1 1/2 to 2 hours.
• Mix together sugar, salt, and apple pie spice in a small shallow bowl. Pour remaining 2 tablespoons caramel topping into a small saucer.
• Dip the rims of 8 mugs or heatproof glasses into caramel topping, evenly coating the rim; then dip into spice mixture. Ladle hot cider into mugs. Add 1 1/2 fluid ounces (3 tablespoons) spiced rum to each mug and garnish with a cinnamon stick.

Steps:

• Place the apple cider, peppercorns, one of the cinnamon sticks, the cloves, and the star anise in a medium saucepan. Cut a large (1 by 4-inch) peel from the orange using a vegetable peeler and add it to the pan. Bring the cider mixture to a boil, lower the heat, and simmer for 5 minutes. Strain into a 4-cup glass measuring cup and discard the solids.
• Pour the hot cider into mugs or heatproof glasses. Add 2 tablespoons of bourbon to each mug. Cut the orange in half through the stem, slice crosswise in 1/4-inch-thick half-rounds, and add one slice to each mug. Cut the apple in half through the stem, remove the core, slice crosswise in 1/4-inch-thick half-rounds, and add one slice to each glass.
• Serve hot with a cinnamon stick in each glass for stirring.

Steps:

• Heat cider with cloves and cinnamon. Pour a shot of apple brandy into a mug and fill with cider.

Steps:

• Pour water into a large saucepan and bring to a boil. Remove from heat and toss in the orange spice tea bags. Cover and let steep 5 minutes. Remove tea bags and stir in sugar, apple cider, rum, and 2 of the cinnamon sticks. Heat just to steaming -- do not boil.
• Ladle hot cider into 6 mugs and drop 1/2 teaspoon butter into each. Garnish with a cinnamon "swizzle" stick.

Steps:

• Combine all ingredients in large saucepan.
• Bring to boil, stirring frequently; simmer on medium-low heat 10 min., stirring occasionally.
• Remove from heat. Let stand 10 min.
• Use slotted spoon to remove cinnamon sticks, cloves and anise from pan; discard.
• Ladle prepared cider into 9 mugs.

Steps:

• Bring cider to simmer over medium heat.
• Add mulling spice (using cheesecloth or large tea ball). Mull for 15 minutes over medium-low heat. Remove.
• Stir in brandy. Serve.

Steps:

• Add the apple cider, cinnamon sticks, and allspice berries to a slow cooker. Turn the heat setting to high, cover, and warm for 30-60 minutes, or until steaming. Once steaming, reduce the heat setting to warm.
• Add the apples and rum and stir to combine.
• Ladle into mugs and garnish with cinnamon sticks.
• Enjoy!

Steps:

• Melt butter in a large saucepan over medium heat. Stir in sugar and next 4 ingredients (through cinnamon sticks); cook 1 minute.
• Add cider and next 4 ingredients (through lemon rind); bring to a simmer.
• Reduce heat to medium-low; simmer 15 minutes. Remove from heat; stir in applejack.
• Strain; discard solids.