Zest the orange over the saucepan, then add two orange slices to the cider. Bring the mixture to a gentle simmer over medium heat (do not boil). Reduce heat to low and let simmer, uncovered, for 10–12 minutes to infuse flavors.

Taste and adjust sweetness as needed. Keep the cider on the lowest heat setting to stay hot while you prepare glasses.

Strain the cider through a fine-mesh sieve into a heatproof pitcher to remove cloves, allspice, ginger and orange slices. Keep warm.

Spiked Cocktail

Measure 6 teaspoons (2 ounces) Irish apple whiskey per every 2 servings (3 tsp per serving). If you prefer a slightly richer spirit profile, add 1 teaspoon dark spiced rum per 2 servings (optional). Adjust to taste.

For each serving: place 3 tsp (0.5 oz) Irish apple whiskey into a warmed mug. Pour 1 cup hot strained apple cider over the whiskey and gently stir to combine.

Garnish & Finish

Prepare whipped cream

In a chilled small bowl, whip 1/2 cup heavy cream with 1 teaspoon powdered sugar until soft peaks form. Fold in 1/4 teaspoon ground cinnamon and a light pinch of ground nutmeg (optional). Transfer to a spoon or piping bag.

Top each assembled hot cider cocktail with a generous dollop of the cinnamon-spiced whipped cream.

Garnish with a cinnamon stick and 2 thin apple slices or an orange slice. Finish with a light dusting of ground cinnamon on the whipped cream.

Serve immediately while hot. Stir with the cinnamon stick if desired as you sip.