November has a way of filling the calendar before we’ve quite agreed to everything on it. There are menus to plan, groceries to buy, and that moment when you realize the tablecloth has spent an entire year folded around the same stubborn crease.
Before we get too far into all of that, let’s make something warm to drink.
A saucepan, some fresh apple cider, and a few spices are enough to make something worth sitting down for. Add orange, let the cinnamon and cloves slowly infuse, and the kitchen begins to smell as though you’ve been doing something far more ambitious.
No pie dough required.
During my time living on Kauaʻi, Kōloa Spice Rum became one I turned to for cooking and cocktails. A splash works nicely here, but use a spiced rum you enjoy—or leave it out entirely.
The cider you choose makes a difference. Here’s what to look for, how ginger and star anise change the flavor, and how to put it all together without letting the spices take over.
Start with good apple cider
I recommend fresh, unfiltered apple cider for this recipe, preferably plain and without added spices. It gives you a flavorful starting point and lets you control what goes into the pot.
Fresh, unfiltered apple cider has a cloudy appearance because it retains fine apple particles. It can have a little more body than clear juice, and you may notice sediment settling at the bottom of the container. Gently shake it before measuring.
Clear, filtered apple juice also works. With those apple particles removed, it has a smoother texture. Its sweetness and intensity depend on the product and the apples used, so don’t assume it will always be sweeter or milder than cider.
Already-spiced cider comes with some of the work done for you, but it gives you less control over the seasoning. Warm and taste it before adding the spices in this recipe. You may only want the orange.
The apples themselves matter, too. A sweeter cider makes a rounder drink and may need no honey at all. A tart cider brings a brighter edge. Taste yours before heating, then again after the spices have infused, before deciding whether to sweeten it.
Culinary Tip: Unfiltered doesn’t mean unpasteurized. Pasteurized, unfiltered cider is a good choice for this recipe. Follow the container’s refrigeration instructions.
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Ginger or star anise? Choose your flavor
Cinnamon and cloves bring familiar holiday warmth, while orange adds a fresh citrus note. From there, choose ginger or star anise depending on the flavor you enjoy.
Fresh ginger adds a bright, gently peppery heat. Two thin slices give the cider a little warmth that balances its sweetness. It’s a good choice if you enjoy a bit of zing without a licorice flavor.
Star anise adds a sweet-smelling, licorice-like note. It’s distinctive, so start with half a whole star anise for the two-serving recipe. If you don’t enjoy licorice, choose the ginger.
Either option works with apple, orange, and cinnamon. You don’t need both, especially if you’re adding spiced rum.
Whole spices and sliced ginger are easy to remove when the flavor is where you want it. Keep the heat gentle and taste along the way. You can always give them a few more minutes, but you can’t take their flavor back out.
Orange-Spiced Cider with Optional Rum
Serves 2
Ingredients
2 cups fresh, non alcoholic apple cider, preferably unfiltered and unspiced
1 cinnamon stick, about 3 inches long
2 whole cloves
2 thin orange slices, from a washed orange
Optional: 2 thin slices fresh ginger, each about the size of a quarter, or ½ of a whole star anise
1–2 teaspoons honey or maple syrup, only if needed
2 ounces spiced rum, optional, divided between the mugs
Fresh orange slices, cinnamon sticks, or star anise, for garnish
Instructions
1. Warm the cider.
Combine the cider, cinnamon stick, cloves, and orange slices in a small saucepan. Add either the ginger or star anise, if using. Heat over medium-low until it just reaches a gentle simmer.
2. Let the flavors mingle.
Reduce the heat to low and partially cover. Let the cider gently infuse for 10–15 minutes without a rolling boil. Taste after 10 minutes; if the flavor is strong enough for you, it’s ready to strain. You can also remove an individual spice early and let the others continue.
3. Taste before sweetening.
Remove from the heat and strain out the orange and spices, including the ginger if used. Add honey or maple syrup only if needed, starting with 1 teaspoon for the entire batch.
4. Add the rum, if using.
Pour 1 ounce of spiced rum into each heatproof mug. Divide the warm cider between them and stir gently. For a lighter pour, use ½ ounce of rum per mug, or leave it out entirely.
5. Garnish and serve.
Add a fresh orange slice and, if you like, a cinnamon stick. For the star anise version pictured, a whole star anise makes a pretty finishing touch, but it will continue to infuse in the mug. Remove it if the flavor becomes stronger than you like.
Culinary Tip: If you choose ginger, slice it rather than grating it. The slices are easy to strain out and let you control the flavor without leaving little bits in your drink.
When friends are coming over
For a larger batch, multiply the ingredients to suit your guest count. You don’t need to multiply the infusion time, begin tasting after 10 minutes and let the flavor guide you.
Once the cider tastes right, strain out the orange and spices, then transfer it to a slow cooker to keep hot for serving. Leaving everything in throughout the evening can make the last mug considerably stronger than the first.
Set out heatproof mugs, fresh orange slices, and rum for anyone who would like to add it. Keeping the rum separate makes serving easy and gives everyone a choice.
The alcohol-free version needs no substitute. Apple, orange, and spice already make a lovely drink on their own.
Something small alongside
A ginger cookie, a few toasted nuts, or a slice of apple cake would be lovely with this. If dinner is still ahead, sharp cheddar and crackers offer a savory contrast to the sweet cider.
But it doesn’t have to become another thing to prepare.
Some November evenings call for a full table. Others call for a warm mug, a comfortable chair, and leaving tomorrow’s list until tomorrow.
Mahalo nui loa,
Nicole
The Island Spirit Kitchen