I love making this recipe around the holidays when I have friends coming over, or for a weekend nightcap with someone special.
If you’ve never studded an apple with cloves, you’re in for a fun little culinary experience! 🙂
The whole house will smell amazing while you’re cooking this brew down – and it’s super simple and easy to whip up in a short time.
Add (or leave out) the rum for a little extra kick, and serve hot with a cinnamon stick and apple slices for garnish.
Here’s what you’ll need:
large pot, wooden spoon, measuring cups and spoons
1 apple (2 if you want some slices for garnish)
2 tsp whole cloves
1 orange, thinly sliced
2 quarts apple cider (I have also used unfiltered apple juice which worked great)
1/2 cup coconut sugar (totally optional, you can make it with no sugar and it’s still delicious, Emeril’s original recipe calls for brown sugar but I opt for the coconut palm sugar*)
1 tsp allspice
1 cup dark rum (optional)
cinnamon sticks for garnish
1. Stud your apple with cloves.
If you’ve never done this, don’t worry – it’s super easy. Just wash and dry your apple and beginning at the bottom, press the sharp end of a clove through the skin, where it will stick. I stuck to a sort of pattern as I went around my apple as you can see – it was really pretty.
2. Place your apple in a large pot on the stovetop and cover with the cider.
Turn on your heat to medium low, and begin adding your orange slices, sugar* and spices. Stir a few times as the temperature rises, bringing it to a simmer for 10 minutes.
*coconut palm sugar – not necessarily “healthier” than regular sugar. I use it because the process they use to make it is more natural, and it includes some trace nutrients like zinc, iron, calcium, and potassium – though you’d get a lot more of these nutrients from other foods. Use sugar like you wear your dress clothes, not every day 🙂 Here’s a fun and well-written article about coconut sugar from my friends at authoritynutrition.com if you’d like to read more!
3. Remove from the heat, and add your rum now if you’re including it.
I’d go with a dark rum to add flavor and complexity, and avoid spiced rums as they’ll have their own spices and flavors, and also tend to be a bit sweeter – but of course, this is personal preference.
5. Ladle into glasses or mugs, and serve with a cinnamon stick and apple slices for a real treat.
To keep it warm on the stovetop, I like to cover my pot up with one of these silicone lids.
Looking for more fun gluten-free, dairy-free Fall and Winter recipes? You’ll enjoy:
- Pumpkin Chocolate Chip Bread
- Pumpkin Pie Tartlets with Coconut Cream
- Sweet Potato Bourbon Pie
- Pumpkin Spice Latte Bread
- Gingerbread Donuts