Hot Apple Cider
Warm up your fall with a cozy classic
There’s something timeless about a mug of hot apple cider on a cool evening - it warms your hands, lifts your mood, and fills the kitchen with the nostalgic scent of cinnamon and clove. But when you add a splash of Kōloa Spice Rum to that steamy cider? That’s when the comfort hits a whole new level.
This recipe takes a seasonal staple and gives it a smooth island upgrade. The Kōloa Spice Rum blends beautifully with the apple cider, adding gentle notes of cinnamon, caramel, vanilla, and subtle spice that complement without overpowering. It’s still familiar, still cozy, just a little more grown up.
Ingredients (Serves 2)
2 cups apple cider (unfiltered is best for full flavor)
1 to 1.5 oz Kōloa Spice Rum (2 oz if you prefer a warmer kick)
1 cinnamon stick, plus extra for garnish
2–3 whole cloves
1 slice of orange (plus more for garnish, optional)
1 tbsp honey or maple syrup (optional, for extra sweetness)
1 pinch ground nutmeg or allspice (optional, for added depth)
Star anise (optional, for garnish or added aroma)
Instructions
1. Warm the cider:
In a small saucepan, combine the apple cider, cinnamon stick, cloves, orange slice, and any optional spices you’re using.
Pro Tip: For a stronger infusion, lightly press the orange slice with a spoon to release its oils before simmering.
2. Simmer gently:
Heat the mixture over medium-low until it just begins to simmer, about 5 to 7 minutes. Reduce heat to low and simmer for another 3–5 minutes to let the spices bloom and citrus infuse.
3. Strain & spike:
Remove from heat and strain the cider to remove the whole spices and orange. Stir in 1 to 1.5 oz Kōloa Spice Rum. If you prefer a more spirited mug, go up to 2 oz per serving.
4. Serve it up:
Pour into heat proof mugs or glassware. Garnish with a fresh orange slice, cinnamon stick, or a star anise pod for added aroma and visual appeal.
Optional: Add a splash of honey or maple syrup if you like a sweeter finish.
Tips for Success
Use unfiltered apple cider (not apple juice) for the best depth of flavor. Look for cider sold refrigerated in the produce section.
Don’t let it boil! Boiling can dull the spices and evaporate the rum if added too early. Keep it to a gentle simmer.
Batch it: Multiply the recipe and serve in a slow cooker on low with a cinnamon stick or orange slices floating on top, perfect for gatherings.
Mocktail version: Skip the rum and use spiced syrup or a splash of orange juice instead for a family-friendly option.
Why Kōloa Spice Rum?
Kōloa Spice Rum is crafted with natural spices and pure cane sugar, offering warming notes of baking spice, cinnamon, caramel, vanilla, and a smooth finish. It enhances the cider like a background note in a favorite song - noticeable, comforting, and perfectly in tune.
Fun Fact
Hot spiced cider has roots dating back to Wassailing traditions in medieval England, where cider was shared to toast to health, happiness, and a bountiful harvest. Adding rum to cider became common in colonial America, especially when rum was more available than clean water. Today, we just do it for the flavor and the island-vibe.
Serving Suggestions
Serve with gingerbread cookies, apple pie, or spiced nuts
Garnish with a rosemary sprig for a lightly herbal aroma
Add a sugared rim with cinnamon sugar for a festive touch
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Mahalo nui loa,
Nicole
The Island Spirit Kitchen