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Prep time
10 minutes
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Cook time
15 minutes
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makes
1 cocktail
Test Kitchen Notes
Inspired by the cozy-sweet flavors of a holiday apple pie, this hot cocktail features apple cider, The Spice Hunter Mulling Spices, plus a warming kick from whiskey, apple brandy, and a dash of triple sec. To make it feel extra dessert-y, top each mug with a dollop of fluffy whipped cream and a sprinkle of freshly grated nutmeg.
This recipe is shared in partnership with The Spice Hunter. —The Editors
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Ingredients
- For the cocktail:
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6 ounces
apple cider
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1 teaspoon
The Spice Hunter Mulling Spices
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1 ounce
whiskey
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1 ounce
apple brandy or Calvados
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1/4 ounce
triple sec
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Whole nutmeg, for grating
- For the whipped cream:
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1 cup
heavy cream
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2 tablespoons
powdered sugar
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1 teaspoon
salt
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1/4 teaspoon
The Spice Hunter Pure Vanilla Extract
Directions
- For the cocktail:
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Add the apple cider and mulling spices to a small saucepan over medium-low heat. Simmer for 20 minutes, then remove from heat. Strain into a heat-safe vessel.
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To a coffee mug, add whiskey, apple brandy, and triple sec. Add the warm mulled cider. Top with a generous portion of whipped cream, and grate fresh nutmeg over the top. Serve immediately.
- For the whipped cream:
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In a stand mixer with the whisk attachment, whip heavy cream on medium speed until soft peaks form. Remove the bowl from the mixer and gently stir in the powdered sugar, salt, and vanilla extract. Set aside (this can keep in the fridge for several days).
Irene Yoo is chef and creator of Yooeating, a Korean American food channel that explores Korean home cooking, street food, and culinary history. She has developed recipes and penned essays for Food52, Food Network, and Bon Appetit, and previously presented about Korean culinary history at The Korea Society and The Museum of Food and Drink.
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