Sleepy Hollow Cider

Prep and Cook Time: 15 minutes. Notes: This recipe is from the Luna Park restaurants in Los Angeles and San Francisco, where chefs add pumpkin- and vanilla bean-infused vodka to spiced cider. Serve the cider hot, and let guests add the vodka to taste.

Yield: Makes about 16 cups; 12 to 16 servings
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Nutritional Information

Amount per serving
  • Calories: 118
  • Calories from fat: 2.3%
  • Protein: 0.1g
  • Fat: 0.3g
  • Saturated fat: 0.1g
  • Carbohydrate: 29g
  • Fiber: 0.2g
  • Sodium: 77mg
  • Cholesterol: 0.0mg

Ingredients

  • 2 bottles (64 oz. each) apple cider or juice
  • 2 cinnamon sticks (3 in.)
  • 3/4 teaspoon whole cloves
  • 1/2 of a whole nutmeg
  • Pumpkin spice-infused vodka (recipe follows; optional)

Preparation

  1. In a 5- to 6-quart pan, combine apple cider, cinnamon sticks, cloves, and nutmeg. Cook, covered, over medium-high heat until steaming, about 14 minutes. Reduce heat to low to keep hot. Set pan on a tabletop burner or warming tray. Or pour into a thermos or insulated pitcher. Ladle or pour into cups and add vodka to taste (if desired).
  2. Pumpkin Spice-infused Vodka: Cut 1 vanilla bean (6 in.) in half lengthwise. With a vegetable peeler, shave 12 thin ribbons (4 to 6 in. long and about 1 in. wide) off a rinsed piece of pumpkin or banana squash. In a 1- to 1 1/2-quart jar, combine vanilla, pumpkin, 1/2 of a whole nutmeg, and 1 bottle (750 ml. or 1 qt.) vodka. Seal jar and let stand at least 4 days or up to 3 months. The flavor intensifies the longer it stands; remove flavorings once vodka tastes as strong as you like.
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