cThis has been quite a dreary and rainy fall so far. One of my favorite remedies for blah weather is a warm beverage. In the fall, you really can’t go wrong with a mulled apple cider, like this Orange Mulled Whiskey Cider!
Nielsen-Massey sent me a sample of their Pure Orange Extract to use in this citrusy spiced cider. Nielsen-Massey has offered high quality vanilla and other flavors since 1907. They are my go to for extracts, vanilla beans, and vanilla powder. Their Pure Orange Extract is a great pantry way to always have citrus flavor on hand. Just 1/2 teaspoons of the orange extract equals two tablespoons fresh orange juice.
They must have known Philadelphia has been basically sitting under a cloud and that I needed a warm pick me up! The addition of the pure orange extract to this cider brings some brightness to the mulled cider.
This cider uses some of my favorite spices to really bring the fall flavor. I picked up my spices at the Head Nut in Reading Terminal, but you can also find them at Penzey’s.
Recipe (serves 6):
- 2 quarts apple cider
- 1/2 cup 100% pure pomegranate juice
- 1/3 cup 100% pure maple syrup
- 1 Nielsen-Massey Madagascar Bourbon Pure Vanilla Bean
- 1 teaspoon Nielsen-Massey Pure Orange Extract
- 3 large cinnamon sticks
- 12 whole cloves
- 5 whole allspice berries
- 1/4 teaspoon cardamom seeds
- 3/4 cup whiskey
Add the apple cider, pomegranate juice and maple syrup to a large saucepan; heat over medium-high heat.
Split vanilla bean in half lengthwise with the tip of a small knife.
Scrape both sides of the bean with the knife’s dull side and add the seeds and bean to the saucepan. (The seeds are the black flecks in the cider.)
Add the orange extract, cinnamon sticks, cloves, allspice berries and cardamom seeds to the saucepan; stir to combine. Bring to a boil.
Reduce heat to medium-low and simmer for about 30 minutes. Strain mulled cider through a fine mesh sieve.
Add whiskey; stir to combine. Serve with a fresh apple or orange slice.
This cider tastes just like fall! What a comforting beverage as the weather turns colder.
The spices in the cider add a nice warmth to the drink, complementing the apple and whiskey flavors nicely.
The orange flavor from Nielsen-Massey’s Pure Orange Extract comes through as well, adding a burst of bright citrus and making for a super tasty drink!
Ingredients
- 2 quarts apple cider
- 1/2 cup 100% pure pomegranate juice
- 1/3 cup 100% pure maple syrup
- 1 Nielsen-Massey Madagascar Bourbon Pure Vanilla Bean
- 1 teaspoon Nielsen-Massey Pure Orange Extract
- 3 large cinnamon sticks
- 12 whole cloves
- 5 whole allspice berries
- 1/4 teaspoon cardamom seeds
- 3/4 cup whiskey
Instructions
- Add the apple cider, pomegranate juice and maple syrup to a large saucepan; heat over medium-high heat.
- Split vanilla bean in half lengthwise with the tip of a small knife.
- Scrape both sides of the bean with the knife’s dull side and add the seeds and bean to the saucepan. (The seeds are the black flecks in the cider.)
- Add the orange extract, cinnamon sticks, cloves, allspice berries and cardamom seeds to the saucepan; stir to combine. Bring to a boil.
- Reduce heat to medium-low and simmer for about 30 minutes. Strain mulled cider through a fine mesh sieve.
- Add whiskey; stir to combine. Serve with a fresh apple or orange slice.
