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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 8 |
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In 'Autumn Gatherings' by Rick Rodgers Ingredients:
6 slices peeled fresh ginger (quarter-size slices) |
6 star anise |
4 cinnamon sticks, plus more for garnish (3 inch sticks) |
1 teaspoon whole cloves |
1 teaspoon fennel seed |
1 teaspoon szechuan peppercorns |
1 quart fresh apple cider |
calvados or applejack, for serving |
8 tablespoons unsalted butter, cut into tablespoons |
Directions:
1. Rinse and squeeze out a 12-inch square of cheesecloth.
2. Wrap the ginger, star anise, cinnamon, cloves, fennel seed, and Sichuan peppercorns in the cheesecloth.
3. Using a piece of kitchen twine, tie it into a packet.
4. Pour the cider in a large nonreactive saucepan and add the spice bundle.
5. Bring to a simmer over med-low heat, stirring occasionally.
6. Ladle the cider into warmed mugs.
7. Add a dry cinnamon stick to each mug, and spike with Calvados.
8. Top each with a pat of butter.
9. Serve hot.
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