Recipes/Student Living by
Monique Evans

With the first real snowfall of the year, it’s officially time for warm holiday drinks. One of my favourites is hot mulled cider. The other night, I added peach juice to my regular recipe and it was oh-so-delicious. The proportions in this recipe are rough, so feel free to experiment. However, be selective with the apple juice: choose one that isn’t too sweet and doesn’t have much sediment. This allows for a richer and more complex apple flavour.


1 litre peach cocktail

1 litre apple juice

1 one-inch chunk of fresh ginger, grated or thinly sliced

1 navel orange, thinly sliced

2 cinnamon sticks

Cloves, to taste

A few dried bay leaves, broken up

Brandy to taste (optional)

Peach schnapps, to taste (optional)


Put all of the ingredients except for brandy and schnapps in a big pot and bring to a simmer. Remove from heat.

Pour some brandy and schnapps in a mug, and add the cider.

Garnish the glass with a cinnamon stick and an orange.