INGREDIENTS

3 tablespoons whole cardamom 

2 teaspoons. whole black peppercorn

3 whole star anise

2 cinnamon sticks

4” piece of fresh ginger, peeled and cut into ½” thick slices

1 lemon, sliced into wheels

1 orange, sliced into wheels

1 apple, sliced

1 gallon apple cider

1 teaspoon vanilla extract

2 oz rye whiskey per serving (optional)

Orange wheels and cinnamon sticks, for garnish

METHOD

1. In a pan over high heat, toast cardamom, pepper, anise and cinnamon sticks, stirring frequently, until aromatic, about 3 minutes.

2. Place toasted spices, ginger, apple and citrus in a large Dutch oven or slow cooker and top with apple cider.  

3. Bring mixture to a boil over high heat, then reduce the heat to maintain a low simmer and simmer for 30 minutes.

4. Decrease the heat to its lowest setting. Stir in the vanilla. You can leave the cider on the stove for several hours.

5. To Serve: Pour 2 oz. of rye whiskey into a mug and top with strained hot cider.  Garnish with half an orange wheel and cinnamon stick.