My favorite way to cozy up amidst crisp, dropping temps? Sipping on a little spiced apple cider in my pajamas! But whether it’s in my pajamas, around our fire pit out back, or at the next dinner party, our Rummy Spiced Cider is a solid way to toast to sweater weather.
I squealed with delight at the new Williams-Sonoma at Ponce when I came across these cinnamon maple spoons…I mean so perfect for spiced apple cider, right? And with these stemless pumpkin glasses? Just a big ole taste of fall that I can’t get enough of.
As you may remember, we welcomed my favorite season with our friends at Pottery Barn by taking over their Instagram with a peek at how I welcome Fall. This year, we’re celebrating the season with a libation (or four) with PB and Diageo, purveyors of some of our favorite booze brands. First up: our Rummy Spiced Cider.
Imagine the vibrant citrus and warm spices all atop the sweet apple, giving the drink its subtle spice and much-needed depth. The cinnamon maple spoons not only compliment the recipe, they offer a fun and festive garnish to the cocktail. And while I prefer my cider warm, our Rummy Spiced Cider can be served hot or cold…so when you find yourself in the South during our Indian Summer, pour this libation over a little ice and enjoy! Truly, MKR
P.S. Stay tuned for more October cocktail goodness…gin punch, spiked hot chocolate and a nod to our favorite wizard with a little Boozy Butter Beer! xo
- 2 quarts Apple Cider
- 1 cup Captain Morgan's Spiced Rum
- 1 apple sliced
- 1 orange sliced
- 1 tablespoon lemon juice
- 2 teaspoons whole cloves
- 2 teaspoons cinnamon
- 1 teaspoon allspice
- 1/4 cup brown sugar
- 1/4 teaspoon grated nutmeg
- Cinnamon sticks for garnish
- In a medium-large pot, combine all ingredients except for the rum, and bring to a boil.
- Once boiling, bring down the heat to low and let simmer for approximately 10 minutes.
- Remove from heat, and discard the apples and orange slices. Add rum and serve.