Grandma's Warm Spiced Cider Recipe (2024)

FAQs

How do you make homemade cider better? ›

Caroline advises that with the addition of a little apple juice or elderflower cordial there is every chance that you will be able to turn your cider from puckering to perfect. Just don't put the lid back on it and pop it in the cupboard as it may well start to ferment again.

The process for making apple cider and spiced apple cider is the same. The main difference is that spiced apple cider is, well, spiced! It typically has been infused with flavors of different warm spices (like cinnamon, clove, and nutmeg) versus regular apple cider which gets its flavor solely from the apples.

1. Combine apple juice or apple cider with cloves and cinnamon in a microwaveable mug, cup or glass. 2. Heat in the microwave oven, uncovered, for 2 to 3 minutes.

Liquor. We recommend spiking apple cider with your favorite kind of whiskey or rum. Whiskey adds warmth to the cider while rum adds sweetness. For a combination of sweet and spicy, try Fireball or another cinnamon whiskey.

Each 5° of specific gravity is equivalent to about 1% Alcohol (ABV). To raise the gravity by 5° add about 10g of sugar per litre of juice. i.e. 10g of sugar in one litre of juice will give a potential alcohol increase of 1%.

The apple varieties that we generally find in stores and that are used for the making of modern-style ciders include McIntosh, Golden and Red Delicious, Goldrush, Honeycrisp, Cortland, Idared, Jonagold, Granny Smith, Gala, and Fuji.

It has been known to moderate blood sugar levels, lower cholesterol and has even been known to relieve some of the symptoms of acid reflux. Nice! But aside from being good for you, it just happens to make a mean mug of hot apple cider when mixed with just a few common pantry ingredients!

Apple cider contains polyphenols, which are compounds in plants that act as antioxidants. They can help the body to fight against free radicals and cell damage, lowering your risk of certain types of cancer, diabetes, and heart disease. Polyphenols also help to ease inflammation in the body.

Just take your apple cider from the fridge, pour it into a pot, and let it heat on the stove over low to medium heat until it reaches your desired temperature; a longer heat time will yield a more flavorful drink as the spices interact and complement each other.

Can I drink apple cider at night? ›

Aside from potentially lowering fasting blood sugar, drinking apple cider vinegar right before bed doesn't appear to make much of a difference in terms of its health benefits. To prevent adverse effects, it's best to enjoy it diluted or in a dressing and at least 2-3 hours before lying down.

If you were doing hot apple cider you could keep it in a crockpot or insulated container. With a crockpot, you can keep in there to keep it hot and transfer to a pretty container as needed or serve out of the crockpot with a ladle.

I prefer bourbon but whiskey or a dark rum with caramel flavors would also work wonderfully. What kind of bourbon goes in spiked apple cider? I used Makers Mark for this recipe which is one of my favorite bourbon brands. However, other brands I also recommend Four Roses or Woodford Reserve as other great options.

Traditionally cider is spiked with dark spirits, like the rum and bourbon in the recipes above. But what if you want something a little lighter? Vodka can do the trick. Since it doesn't contribute much in the way of flavor, we add fresh ginger for its distinctive, peppery-sweet flavor.

Warm apple cider transforms the popular hot toddy into a delightful drink for autumn and winter. You can choose whiskey or apple brandy to make the hot apple toddy. Either way, it's a comforting drink that's easy to mix up on chilly days.

Ginger, galangal, star anise, five-spice, peppercorn, and cardamom all add a delicious twist to traditional mulled cider.

Flavor tip one: Add 1/4 of a 12oz can of frozen apple juice concentrate. I add the frozen apple juice concentrate when I am using the grocery store apple cider, in an effort to make it more like the fresh stuff.

Back sweetening reduces perceived sourness, bitterness and saltiness, but may take time to blend in and not give a “raw” impression of unfermented sugar or juice. Higher carbonation adds carbonic acid to the cider, which gives a “bite” to the finish and can help balance sweetness.