I prefer to use the fine strainer that comes with the Hurom Juicer for apple cider. If you want some pulp, use the coarse strainer instead. Set up your juicer and position the juice container on the left and the pulp container on the right of the juicer underneath the spouts.

To make your Fresh Juiced Apple Cider, first core and slice your apples.

Add about 1/3 of them to the hopper of the juicer.

Turn on the juicer. Open the latch for the juice to pour into the juice container.

The slow juicer will press the apples, removing pulp as it does so.

Once the juice container is filled, switch off the juicer and pour the juice into a medium sized pot. Return the juice container under the juicer and repeat with your remaining apple slices.

Once all the juice is extracted, turn off your slow juicer. Pour the remaining juice into your pot and turn the pot on over medium heat.

Add in your spices (peppercorns, allspice berries, cloves, cinnamon sticks) and vanilla extract.

Use a peeler to peel the zest from your orange and lemon. Add the zest to the pot and bring the mixture to a simmer.

Let simmer for 15 minutes, then turn off the heat. Let steep for at least 15 minutes.

Strain the mixture into a serving pitcher.

To serve, add a shot of rye (or bourbon or spiced rum) to a mug. Pour in the warmed cider and enjoy.