It’s time for mulling over a seasonal beverage

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Hot mulled apple cider with cinnamon sticks, cloves and anise on wooden background

Few things bring a kitchen to life like the sweet smells of autumn; cinnamon, apples, squash roasting – there is nothing like it.

It’s time for the comforts of home, knowing that the colder weather is coming. We enjoy mulled cider this time of year, with Sunday afternoons in particular calling for an appetizer and warm drink. Our local drink feature at the Northfield Racquet Club is a new addition to the menu, for instance. Local ciders are by far the best. Wellesley apple cider and Filsingers are my favourite organic variety.

Taking these beverages and adding cinnamon, ginger and cranberries are the start of a magical drink.

Murphy’s Law of Elmira makes moonshine to complement cider. It’s one of the many local companies to enjoy. Shop  locally and bring that flavour home to enjoy.

Northfield Racquet Clubs Mulled Cider

  • 1 litre local apple cider
  • 1 tsp. grated fresh ginger
  • 3 sticks cinnamon
  • 2 cloves
  • 2 bay leaves
  • 3 peppercorns
  • 2 Tbsp. maple syrup
  • 1 tsp. ground turmeric
  • Cranberries
  • 1-1/2 oz apple pie moonshine (if desired)

Place all ingredients in a stainless steel pot. Place on medium heat and bring to a simmer. Turn off and allow to steep for about half an hour.

Use a fine strainer and pour cider into a glass measuring cup. Strain out the cinnamon, clove, bay leaves and any other large pieces that aren’t edible.

Place in glass jar and refrigerate or consume right away.

To enjoy as a mixed drink, lightly dip the rim of your glass into lemon juice and dip into brown sugar. Serve  warm with 1-1/2 oz of Apple pie moonshine and garnish with a 6 cranberries.

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