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This drink is a combination of two already fantastic drinks – mulled cider AND sangria! It takes sangria, a summer drink, and turns it into a warm holiday drink with rich smells of cinnamon and cloves.
What you’ll need:
1L jug of apple cider
1 750mL bottle of white wine
The mulling spices (good for 4 sachets):
12 cinnamon sticks
1/4 cup of cloves
8 slices of ginger
2 tablespoons all spice
Making the mulling spice:
Remove the rind from the lemon and orange in approximately 1″ strips (as seen above) and cut 8 slices of ginger thinly. Arrange these to dry on a rack for approximately 1 to 2 days. Once dry, break the rinds up and combine with the cinnamon sticks, cloves, and all spice. Divide the ingredients equally in 4 and place in the center of a 4″x4″ double or triple layer of cheese cloth and tie the sachet. This recipe only requires 1 sachet, so save the others for more drinks!
This is the lengthy process but if you want to make this drink in a hurry, mulled cider can be had many other ways. Most grocery stores carry pre-made mulling spice mix which is always fantastic. Or you can simply toss 3 cinnamon sticks and approximately 12 cloves in the pot with the cider while it warms.
To get the most flavour out of your mulling spices, simmer your cider on a low heat for 1-2 hours. (Again, if time is an issue, 20 minutes does the trick!)
The sangria mix is super simple. Cut 2 apples into bite sized pieces and remove all the seeds from a pomegranate. Add the fruit to a pitcher with the wine and let it sit – the longer it is able to sit the better. I recommend 6-12 hours in the fridge.
When your cider is mulled and your sangria is mixed it is time to combine the two in equal parts. This drink can be served hot, warm, or chilled. To serve hot, add your sangria mix to the cider after it has mulled and continue to heat the two together. To serve warm, combine the cold sangria with the hot cider. To serve cold, chill the cider before combining with the sangria. I chose the warm (easiest) option, but all are great!
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