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Hot Spiked Cider
  Soaking the dried apples in calvados or applejack adds a kick to this smooth, mellow, rum drink  
Makes eight 11oz drinks

  • 0.5tsp fresh grated nutmeg

  • 12 whole cloves

  • 24oz dark rum

  • 2tbsp brown sugar for dredging the apple slices

  • 3 cinnamon sticks

  • 4oz calvados or applejack

  • 6 whole star anise

  • 64oz fresh apple cider

  • 8 large dried apple rings

  • 8 xtra long connamon sticks

  • Mugs

  • small handfull of dried currants(optional)

The drunken fruit must refridgerate overnight. Place the dried apples and currants in a large plastic zippered bag, add the calvados, and seal the bag. Allow to steep in the fridge overnight. When ready to serve, gently warm the cider and spices in a pot, do NOT allow the mixture to boil. Meanwhile, remove the apple slices from the plastic bag and dredge each in the brown sugar. Pour a healthy shot of rum into each mug and add the cider. If you would rather the spicces not get into the drink, then pour the cider through a fine mesh strainer into the mugs. Float one or two sugared apple slices on each drink, spoon the currants over the apple slices on each drink, spoon the currants over the apples, add a long cinnamon stick, and serve. Spiked Pear Cider: Use a pear cider in place of the apple cider, Poire William(a pear eau-de-vie) instead of the calvados, and dried pears instead of the dried apples.