Early yesterday evening, Chad and I took a walk with crunching leaves under our boots, floating leaves zooming around in the wind, and waving leaves still hanging onto their branches.Our neighborhood scene was the perfect backdrop for a pair of mugs filled with warm goodness when we returned home.
Warm goodness like cider slowly mulled with citrus zests and aromatic spices.
Yes, it's the very best.
I only used orange and lemon peel for this one, but I imagine a little grapefruit zest could be wonderful. Or maybe using grapefruit juice with a little honey as the base instead of apple cider?
Use whichever flavors suit your mood the best.
You can even prepare the mulling spices in great batches and keep them in a jar for future cool evenings.
(They'll last up to a year in an airtight container!)
What's your favorite thing to sip come autumn-time?
mulling spices*
inspired by cafe zupas
strips of zest from an orange and a lemon (about two or three strips from each fruit will do)
cinnamon stick or two
equal sprinkles of whole cloves and whole allspice
drop or two of pure vanilla extract
Add spices to fresh-pressed apple cider and simmer (don't boil) in a saucepan over low heat until the aroma has filled every corner of your home. Divide into mugs, add cinnamon sticks for stirring, and cozy up in a cushy armchair next to the window.
*If you'd like to store the spices, dry the citrus peels on a lined cookie sheet at your oven's lowest temperature. be sure to keep the door propped open a bit. Depending on the water content of your zest, the drying process could take 30 - 40 minutes.
Meanwhile, break the cinnamon sticks into small pieces. combine with allspice and cloves in a little bowl. Toss with a splash of vanilla.
When the citrus has finished drying, cut the peels into little chunks and stir into the spice mixture.
Store in an airtight container for up to a year.
NOTE: When serving, use about two quarts of cider to 1/4 cup mulling spices.
