Mulled cider and cinnamon whiskey unite to create a perfect winter sipper. The Fireball flavor may be subtle here, but there’s no doubt this cider is spiked. We prefer using refrigerated cider to shelf-stable cider. Depending on your preferred brand of cider, you may choose to omit the added sugar during the mulling step. This recipe makes 12 servings, but you don’t have to serve it all at once. You can mull the cider, serve what you want, and save the remainder in the fridge.
How to Make It
Stir together cider and brown sugar in a large saucepan. Add cloves, cinnamon sticks, and orange halves. Heat over low 1 hour. Remove from heat; discard cloves from cider.
Place crushed candies on a plate, and dip rim of mug in candies. Ladle 2/3 cup mulled cider into each mug; stir in 2 tablespoon whiskey. Garnish with a cinnamon stick.