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.