Hot Cider Recipe

Combine liquids

Pour 8 cups fresh apple cider and 1 cup water into a large heavy-bottomed pot or Dutch oven. Add 1 tablespoon brown sugar and 1 tablespoon maple syrup; stir to combine.

Place the pot over medium heat and bring the mixture just to a gentle simmer. Avoid boiling vigorously to preserve delicate apple flavours.

Prepare the aromatics: zest the orange then halve it; slice half a lemon if using; peel and slice fresh ginger into thin pieces.

Add 3 whole cinnamon sticks, 8 whole cloves, 6 allspice berries, 2 star anise, the sliced ginger, and the halved orange (zest and all) to the pot. If using lemon slices, add them now.

Reduce heat to low and let the cider gently simmer, uncovered or partially covered, for 20–30 minutes to allow the spices and citrus to infuse. Stir occasionally and taste after 20 minutes; continue until the aroma and taste reach your preference.

If you prefer a clearer finished cider, strain the mixture through a fine-mesh sieve or cheesecloth into a clean pot or heatproof pitcher, pressing on solids to extract flavour, then discard solids.

Stir in 1/2 teaspoon vanilla extract into the hot cider. Adjust sweetness if desired by adding a little more brown sugar or maple syrup, 1 teaspoon at a time, tasting as you go.

Keep the cider warm over the lowest heat setting, or transfer to a slow cooker on warm for serving. If serving with alcohol, offer 1 teaspoon (approximately) dark rum or bourbon per cup and allow guests to add to taste.

To serve, ladle hot cider into mugs. Garnish each mug with a thin apple slice and a cinnamon stick. Optionally float a thin slice of orange or a star anise for appearance.

Estimated holding: maintain at 160–175°F (71–79°C) if possible to keep warm without boiling; discard after 4 hours if left on a warm setting for food safety.