Mulled Apple 'Chai'-der
The flavors of chai, the Indian concoction of milk, tea, and spices, inspired this variation.
Why This Recipe Works
We wanted a chai-flavored mulled cider recipe that didn’t taste dusty and muddy. For the perfect blend of spices (and a method for infusing the cider that wouldn’t take hours) we turned to whole spices, which we toasted briefly in a skillet to intensify their flavors. Cinnamon, star anise, cardamom, black peppercorns, and cloves echoed the flavors of chai. Sweetening the cider with a little brown sugar gave it caramel tones. Finally, we were careful not to simmer the cider too long so it could maintain its fresh flavor.