Ingredients
1/2 gallon of fresh, unfiltered apple cider
1 orange
12 whole cloves
4 3-inch sticks of cinnamon
15 allspice berries
1/4 teaspoon of freshly ground nutmeg
7 cardamom pods
2 Tbsp. brown sugar
Method
Pour the apple cider into a large saucepan or stock pot and cover. Place on a medium-high heat.
While cider is heating up, take a vegetable peeler and peel away a couple thick strips of peel from the orange. Press about half of the cloves into the peeled part of the orange.
Place orange, orange peel strips, the remaining cloves, and the rest of the ingredients into the sauce pan with the cider. Keep covered and heat the mulled cider mixture to a simmer before reducing the heat to low and simmering for a further 20 minutes.
Use a fine mesh sieve to strain the hot mulled cider away from the orange, cloves, and other spices. If you want, you can add a touch of bourbon, brandy, or rum to spike it up a bit. Serve hot in Moscow Mule Mugs and sip around a bonfire.
