This simply spiked cider is served with warm oven baked apple crisps.
Some Mondays just drive you to drink, don’t they?
This past one was one of them for me. As if the first day of the work week doesn’t suck enough as it is, waking up Monday morning knowing your week doesn’t end until a red eye flight home Saturday morning from a west coast work trip takes the sucktasticness of the day to a whole other level (Murph didn’t help either).
A level which requires booze.
Rimmed with sugar and cinnamon and fun crispy apple chips.
Is there anything better than a warm mug of spiked cider on a cold fall day while you wait for dinner to cook?
In this case the answer is yes and it involves your husband not watching 25 year old Miami Vice episodes on Netflix while doing so.
Because if Monday didn’t drive you to drink, 1983 Don Johnson will.
- 3 cups apple cider
- ½ teaspoon whole cloves
- ¼ teaspoon cinnamon
- ¼ teaspoon orange extract
- ⅓ cup dark rum
- cinnamon & turbinado sugar for rim garnish
- 1 whole apple, thinly sliced
- Combine apple cider, cloves, cinnamon and extract in a small sauce pan over medium heat. Bring to a gentle simmer for 10-15 minutes.
- Strain out cloves, mix in rum and set aside.
- In a small plate combine sugar and cinnamon.
- Wet the rim of the serving glasses with some extra rum and dip into sugar mixture to coat the entire rim.
- Pour cider into glasses and serve warm.
- Preheat oven to 225 degrees.
- Place apple slices on a parchment lined baking sheet (slice the apple whole, do not core).
- Sprinkle with cinnamon and nutmeg and bake for about 2 hours, flipping slices half way through. Watch carefully after 1 hour 30 minutes to make sure they don’t burn. You want to remove them when crispy, not burnt.
- Use as garnish with cider or eat as a snack!