Vermont Mulled Cider

One of my favorite treats during the winter months is warm apple cider. I am so excited to head home for the holiday and curl up on the couch in front of our cast iron stove with a mug of hot mulled cider and a good book. If we were getting married in September, October or November, instead of a ball jar theme, we’d be having an apple theme! Apples for the center pieces, carmel apples for the favors and delicious cups of warm mulled cider!
This year I am going to put a new twist on my favorite standard with a very New England ingredient, Vermont maple syrup! This recipe is from “The Official Vermont Maple Cookbook,” published by theVermont Maple Foundation.

  • 2 quarts apple cider
  • 1 cup Pure Vermont Maple Syrup
  • 1 stick cinnamon
  • A few whole cloves
  • Lemon slices, cut in half, for garnish
Combine cider, syrup, cinnamon and cloves and heat thoroughly, but do not boil. Remove cloves and serve hot, garnished with a half lemon slice.
If you want to give this a bit of a kick you can a little whiskey or rum for your adult enjoyment. I might just do that tomorrow night! 😉

2 responses to “Vermont Mulled Cider”

  1. Mmmmm, I LOVE mulled cider! I hadn’t thought about putting syrup in it! Have you tried that version yet? How is it?

  2. Yes! I tried it and it’s delicious! A little sweet though, next time I’m going to cut the syrup in half – using a 1/2 cup instead of a fully cup. (I used Grade B)

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