Ingredients
1 gallon apple cider
1 12-oz bottle dark beer (Guinness or another porter or stout)
2 oranges
1 lemon
Brown sugar OR Honey (about 1/4 cup or to taste)
Handful each of the following:
Whole cloves
Cinnamon sticks, broken
Nutmeg
Allspice
Candied ginger, optional
Directions
In a nonreactive pot, warm the apple cider to a low simmer. While the cider warms, place the lemon and the oranges into the cider. You may either slice the fruit or place it in whole. I have had better results with slicing the fruit into thick slices.
Place the spices in a cheesecloth pouch or a teaball, and submerge into the cider as it warms. You can put the spices directly into the cider,but this requires straining later. You may also stud the fruit with the cloves if you wish.
When the cider is simmering, add the beer.*
Allow the mixture of cider, beer, fruit, and spices to simmer but not boil for several hours. Stir often and taste periodically. If you want a sweeter drink, add some of the brown sugar. or honey. You may remove the spices at any point that the cider is spicy enough, or increase the spices if you want a hotter drink.
When the fruits turn brown, skim them out of the pot and discard them.
This can simmer for a very long time and still be excellent, though the flavors become more concentrated the longer it cooks. It may be kept warm in a crockpot or slow cooker if you wish; this can be an excellent way for guests to serve themselves.
Serve either hot or iced. It's traditional to toast the beloved dead with a cup of this drink, though it can also simply be a nice accompaniment to dinner, dessert, or conversation on a chilly October night!
If put into a glass bottle, this will keep in the fridge for several days.
*If you want to make a nonalcoholic version of this, you can either eliminate the beer or add a nonalcoholic brew of your choice.
1 gallon apple cider
1 12-oz bottle dark beer (Guinness or another porter or stout)
2 oranges
1 lemon
Brown sugar OR Honey (about 1/4 cup or to taste)
Handful each of the following:
Whole cloves
Cinnamon sticks, broken
Nutmeg
Allspice
Candied ginger, optional
Directions
In a nonreactive pot, warm the apple cider to a low simmer. While the cider warms, place the lemon and the oranges into the cider. You may either slice the fruit or place it in whole. I have had better results with slicing the fruit into thick slices.
Place the spices in a cheesecloth pouch or a teaball, and submerge into the cider as it warms. You can put the spices directly into the cider,but this requires straining later. You may also stud the fruit with the cloves if you wish.
When the cider is simmering, add the beer.*
Allow the mixture of cider, beer, fruit, and spices to simmer but not boil for several hours. Stir often and taste periodically. If you want a sweeter drink, add some of the brown sugar. or honey. You may remove the spices at any point that the cider is spicy enough, or increase the spices if you want a hotter drink.
When the fruits turn brown, skim them out of the pot and discard them.
This can simmer for a very long time and still be excellent, though the flavors become more concentrated the longer it cooks. It may be kept warm in a crockpot or slow cooker if you wish; this can be an excellent way for guests to serve themselves.
Serve either hot or iced. It's traditional to toast the beloved dead with a cup of this drink, though it can also simply be a nice accompaniment to dinner, dessert, or conversation on a chilly October night!
If put into a glass bottle, this will keep in the fridge for several days.
*If you want to make a nonalcoholic version of this, you can either eliminate the beer or add a nonalcoholic brew of your choice.
- Halloween, Samhain, rituals, Harvest, beer
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