This is a rich, warmly spiced recipe for hot mulled pear cider. It’s filled with cinnamon, cloves, bay leaves and spicy ginger and topped off with a boozy hit of whiskey to keep you extra warm!
1 quart pear nectar
1/3 cup brown sugar
1/3 cup freshly squeezed lemon juice
one 2-inch piece of ginger, sliced into coins
6 whole cloves
2 cinnamon sticks, broken in half
2 bay leaves
1 cup whiskey
1 pear, thinly sliced
Strain off spices, if desired. Remove from heat and stir in rum.
Serve in heatproof glasses or mugs and garnish with a few pear slices.
Mulled cider recipe can be cooled and stored in the refrigerator for up to 4 days. Gently rewarm over low heat. It’s best if you stir in the rum after rewarming it, to prevent the alcohol from evaporating.
Keywords: mulled cider recipe