Hot Gingered Cider Recipes

HOT APPLE CIDER WITH GINGER

Steps:

• Using a vegetable peeler, peel lemon zest in long strips (avoiding the white pith). Squeeze 2 tablespoons lemon juice.
• In a medium pot, combine cider, cinnamon, cloves, ginger, and lemon zest. Bring to a boil over high heat, then reduce to a simmer; cover and cook 10 minutes. Remove from heat; let stand 10 minutes. Add lemon juice and strain; discard solids. Serve warm, with lemon slices.

HOT GINGER TODDY

Steps:

• Heat whiskey, honey, ginger syrup, and lemon juice in a small saucepan until honey dissolves and liquid is hot, but not boiling. Pour into a large snifter or mug. Serve.
• 1. Cut peel from lemon (avoid pith) using a vegetable peeler. Place ginger and lemon peel in food processor and finely chop.
• 2. Transfer lemon-ginger mixture to a medium saucepan, add sugar and 2 cups of water and bring to a boil. Reduce heat and simmer, partially covered, for 15 minutes. Strain mixture and cool. Cover and refrigerate for up to 1 week.

HOT APPLE-GINGER TODDY

Steps:

• First - Ginger-infuse the cider: Peel and chop the ginger. Bring apple cider to a boil in a nonaluminum pot. Add several slices of cut and peeled ginger when cider boils. Turn heat off and steep for 30 minutes. Puree this mixture in a blender and strain through cheesecloth. Refrigerate until ready to use.
• Second - Make the ginger toddy: Heat the ginger-infused cider, but do not boil. Add bourbon. Stir in honey. Pour into a coffee mug. Garnish with lemon and ginger slice (or use crystallized ginger).

HOT AND SWEET GINGER DRINK

Steps:

• Bring the water and ginger to a boil in a saucepan. Reduce heat to medium-low and simmer 5 minutes. Stir in the brown sugar and honey until the sugar has dissolved. Strain out the ginger to serve.

SPICED BOURBON-GINGER CIDER

Steps:

• Using a peeler, remove the zest from 1 lemon. Add it to a medium saucepan along with the apple cider, Canada Dry Ginger Ale, cloves and star anise. Poke holes in the jalapeno with a paring knife and add it to the cider mixture. (Reserve the zested lemon for another use.) Simmer over low heat 20 minutes to infuse the spices. Slice the remaining lemon into rounds. Thread 12 toothpicks with 5 pieces of ginger each. Pour 4 ounces of the mulled cider and 2 ounces of bourbon into each mug. Balance a skewer across the rim of each and garnish with the lemon slices.

HOT GRAPE CIDER

Steps:

• In a slow cooker or medium stockpot, combine the grape juice, cinnamon, star anise, allspice, ginger and grapes. Bring to a simmer. Turn off the heat and let steep for at least 20 minutes before ladling into mugs.

HOT GINGERED CIDER

Steps:

• In medium saucepan combine ginger ale, apple cider, lemon juice, mulling spices, and fresh ginger.
• Cover and cook oer medium-low heat for 5-10 minutes or unti heated through (do not boil).
• Strain and discard the spices.

HOT SPIKED 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.