During the 2nd century AD, the Romans began heating up their cider and wine and spicing it with ingredients such as cinnamon, cloves and cardamom. As they traveled, “mulled” wine spread to other European countries, becoming particularly popular during the Middle Ages when people drank them to stay warm in cold winters (Republic of Tea).
This recipe may be simple in preparation, but it is extremely complex in flavor! There are few things better than a hot beverage during the holidays, and this mulled cider does not disappoint.
"While we don’t believe in denying ourselves any indulgences, we also know that alcohol is recognized by the body as a poison. This means that our bodies put other physiological functions on hold while it works on getting the alcohol out of our system, throwing the body out of balance and creating a strain on our endocannabinoid system in the process.
For this reason, we’re sharing how to make this warm beverage with cider rather than wine — but we fully support if you decide you want to try wine instead! We can’t wait to gather around the fire with our family and to use it as an opportunity to educate our loved ones about the wonder of terpenes."
To make this recipe even easier, Hempsley is offering this mulled herbal blend on their shop! They have prepackaged tea bags already filled up, so all you have to do is drop it in and you're good to go!
Combine all ingredients into a stockpot or fill up a large tea bag with ingredients and submerge. Bring apple cider to just a simmer over medium heat. Reduce heat to medium-low and cook until flavors combine, about 1 hour.
Strain cider through a sieve into another pot or heatproof punch bowl; discard solids in sieve. Ladle hot spiced cider into cups and garnish with cinnamon sticks or star anise.