Mulled Apple Cider with Fire Cider and Chai Honey

Glass pitcher and a cut glass cup of amber apple drink with orange slices, beside fresh cranberries and two apples on a linen cloth.

Photo: Pexels

Fire cider used: Berries, Florals & Honey | Honey used: Chai Infused Honey

A pot of mulled cider on the stove is how fall smells to us. Our Chai Infused Honey brings cinnamon, cardamom, clove and star anise, and Berries, Florals & Honey fire cider adds orange and a little tang. Both are stirred in after the pot comes off the heat. This is fresh apple cider, with no alcohol.

Serves 8 | Prep 5 min | Cook 20 min

Ingredients

  • 8 cups (1/2 gallon) fresh, non-alcoholic apple cider
  • 2 cinnamon sticks
  • 4 whole cloves
  • 1 orange, sliced into rounds
  • 2 star anise (optional)
  • 1/4 cup Chai Infused Honey, plus more to taste
  • 1/4 cup Fire Cider: Berries, Florals & Honey, shaken well

Steps

  1. Put the apple cider, cinnamon, cloves, orange slices and star anise in a large pot.
  2. Warm over medium-low heat until steaming, then keep it at a bare simmer for 15 to 20 minutes. Don't let it boil.
  3. Turn off the heat and let it cool for 5 minutes.
  4. Stir in the Chai Infused Honey and fire cider. Taste and add more honey if you want it sweeter.
  5. Strain out the spices if you like, and ladle into mugs.

Tips and storage

  • Slow cooker: warm the cider and spices on low for 2 hours, switch to warm, then stir in the honey and fire cider.
  • Refrigerate leftovers up to 3 days. Reheat gently without boiling, and add a splash of fresh fire cider if it needs a lift.
  • Refrigerate fire cider after opening.

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