Drinks for colder weather
Mulled apple cider and immunity tea
If you read my column regularly, you may notice that I repeat the same ingredients at certain times of the year. This is simply because I publish what I’m actually eating at that time, and I prefer to use produce that is available fresh at the farmers market. When I cook this way, I am much more in touch with nature. The produce tastes much better when it’s in season. It’s fresher and the flavors are much more intense. Apples shipped from South America have no fragrance; apples that are locally grown smell like beautiful perfume. I get excited each week when a different fruit or vegetable appears and I can make my favorite recipes that I’ve been waiting for all year.
Hot mulled apple cider brings back many childhood memories, and as I age I find myself more nostalgic and wanting to connect to them. I grew up in suburban Detroit and there was this gem of a place called the Franklin Cider Mill close to my home. We went every year to this historic cider mill to get cider and fresh, hot cake doughnuts with sugar that were a little slice of heaven.
My husband grew up on Long Island, and although I was raised in the Midwest and he was raised on the East Coast, our childhoods mirror one another’s in more ways than not. He has the same memories of autumn, apple cider and fresh doughnuts with sugar — except his memories were of the Jericho Cider Mill in Oyster Bay. We both enjoy autumn more than any other season. We like to be outside watching our Earth prepare for winter hibernation. After a long walk out in the cold it’s nice to come into the house and enjoy a hot drink.
When I was young my mom would put a pot of hot cider on the stove to mull with orange slices and spices. For holidays she made a large batch in the crockpot, a tradition that I continue and serve during Sukkot if the weather is on the cold side; I repeat it for Thanksgiving, New Year’s and for as long as the cider is fresh and available.
This recipe uses 1 quart of cider, which makes a small batch that serves four people, but you can multiply this easily and prepare a full gallon if you’re expecting a crowd. The adults can opt for a shot of spiced rum in each mug if they choose, but the cider is perfect for all ages as is. This can simmer all day so it’s available to serve whenever you are ready.
Mulled apple cider
Ingredients:
1 quart (4 cups) apple cider
Half of a large orange, sliced into 4 slices with the rind
1 cinnamon stick
2 whole cloves (optional)
Combine all ingredients in a medium-sized saucepan and bring to a gentle boil over medium heat.
As soon as the cider is at a soft boil, reduce the heat to low and simmer covered for 1 hour. You can keep this on the stove at the lowest heat setting for a few hours. Sometimes I make it in the morning and rewarm it later when I’m ready to serve it. If using a crock pot — which also can be used for a small batch — bring the mixture to a gentle boil on the high heat setting, then reduce the heat to warm.
Don’t serve this until it has mulled for at least an hour, but it can stay in the crockpot on the warm setting for several hours.
The cinnamon sticks and orange slices add most of the flavor to the cider. The cloves are optional. If you don’t care for cloves or would have to make a special run to the store for them, they can be omitted.
Extra cider can be stored in a sealed container for up to one week in the refrigerator; remove the orange slices and cinnamon sticks before storing.
Here’s an additional recipe for immunity tea, which is made in a similar way to the cider. I sip on this all winter hoping to avoid a cold, and it’s the perfect thing if you are already feeling under the weather.
This is not actually a tea; it’s just water, fresh ginger, fresh rosemary and fresh lemon slices simmered together. It’s refreshing and palate cleansing, and it clears away that icky feeling that’s in your mouth when you’re not well. The lemon gives you a nice dose of vitamin C, the ginger boosts immunity and can help settle an upset stomach, and the rosemary is refreshing and energizing.
You can also add honey, which is perfect for soothing a sore throat.
The difference between this recipe and the cider is the immunity tea can’t be simmered for hours because the lemon will start to turn and the flavor won’t be so appealing.
The rosemary and ginger are not overwhelming and you can store extra in the refrigerator to warm up mug by mug as needed.
Immunity tea
Ingredients:
6 cups water
1 peeled 2- or 3-inch chunk of fresh ginger
2 6-inch sprigs of fresh rosemary
1 medium lemon, sliced, ends discarded
Combine all ingredients in a medium saucepan, bring to a gentle boil over medium/low heat and cook for 10 minutes before reducing the heat to low.
Cover the pot and simmer for 15 minutes, then turn off the heat and steep for another 10-15 minutes.
Remove the lemon from the pot to avoid it from turning dark and changing the flavor. You can leave the ginger and rosemary sprigs in the tea.
Ladle this into your mug and add up to 1 tablespoon of honey, if desired.
Store any extra in a sealed jar in the fridge and warm up as needed.
This keeps well for 3-4 days.
I hope these hot drinks bring warmth and health to your fall and winter season. Enjoy them and bless your hands! PJC
Jessica Grann is a home chef living in Pittsburgh.
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