Toasted Mulled Cider Margarita Recipes

Steps:

• Combine the apple cider, cranberries, ginger, red chile flakes, star anise, cloves, allspice, orange slices and 2 of the cinnamon sticks in a medium pot. Bring to a simmer and cook for 5 minutes. Turn off the heat and allow the cider to sit for 5 minutes. Strain the cider to remove the spices.
• If desired, put 1 ounce dark rum in each of 4 large mugs. Divide the cider among the mugs and garnish with the remaining cinnamon sticks.

Steps:

• Heat the cider in a large pot over medium heat until it starts to simmer. Add 3 strips of orange zest, the orange juice, brown sugar, and pumpkin pie spice and stir. Bring to a simmer then turn the heat down to low to keep it hot, but not simmering. Heat for 5 minutes to allow all of the flavors to meld together before serving.
• Serve hot in heatproof mugs with a shot of spiced rum, if desired.

Steps:

• Boil the cider to 175 degrees F.
• Add the cloves, cinnamon sticks, star anise and orange zest. Remove from the heat and add the maple syrup. Stir.
• Strain the cider into mugs. Garnish with orange wedges studded with cloves.

Steps:

• Combine all the ingredients in a saucepan and simmer over low heat for 5 to 10 minutes. Pour into mugs and serve.

Steps:

• To make mulled cider: combine the cider, apple slices, cloves, and ground cinnamon in a pot; heat until boiling; let boil for 5 minutes.
• Ladle about 4 ounces mulled cider into a coffee mug; add in the Grand Marnier and tequila; garnish with a cinnamon stick.
• *Spiced Apple Margarita: combine 2 ounces cooled mulled cider with 1 ½ ounces tequila and ¾ ounce Grand Marnier in a cocktail shaker filled with ice; shake and strain into a martini glass; garnish with cinnamon stick and apple slice.

Steps:

• Put the cardamom pods on a cutting board. Lay the flat of a chef's knife over them and gently smack the flat of the knife to lightly crush and crack the pods. Add the cardamom pods, peppercorns, cinnamon sticks and allspice berries to a medium skillet over medium-high heat. Toast the spices, shaking the pan often, until very fragrant, about 3 minutes.
• Transfer the cinnamon sticks into a large Dutch oven or pot. Tie up the remaining spices into a cheesecloth bundle, and add that to the slow cooker as well. (If you don't have cheesecloth, you can use tea infusers or loose tea bags. You could also put the spices directly into the slow cooker, then strain the mixture as you serve.)
• Cut the piece of peeled ginger in half lengthwise and smash each piece by laying the flat of the knife over it and smacking with the heel of your hand.
• Put the ginger, lemon, orange, salt and apple cider into the Dutch oven. Bring it to a boil over high heat, then reduce the heat to maintain a low simmer and simmer for 30 minutes. (If you use unfiltered cider, some solids may rise to the top as you simmer; it's not necessary to skim them, but if you find them unappetizing, you can.)
• Decrease the heat to its lowest setting. (Use a heat diffuser if you have one.) Stir in the vanilla. You can leave the cider on the stove for several hours. Set the rye whiskey by the stove so guests can spike their mugs, if desired, and set out cinnamon sticks and sliced citrus, so guests can garnish as they like.