Apple Cider with Mexican Vanilla

Description

Apple cider is one of those special joys in fall and winter: a richly seasoned beverage that warms the stomach and soul in equal measure. In one glass, you get the distilled essence of summer where las manzanas sat soaking in the nourishing rays of the sun and danced gently in storms and wind. You know what goes well with apples? Mexican vanilla. Its woody notes plus the creamy and sweet flavor profile is perfect with crisp, juicy apples.

Method

1. Wash 10-12 apples, peel, core and cut into wedges. Peel 2 oranges or 5 clementines and part into wedges. Peel 5 cm of ginger and cut into slices.
2. Butterfly a Mexican vanilla bean and scrape out the seeds with a knife. Mix the seeds with 2 tbs of sugar.
3. Add the apples, oranges/clementines, ginger, 4 cinnamon sticks, 1 tsp of whole cloves, the sugar mixed with vanilla seeds from step 2 plus the empty bean, juice from 1 lime and a pinch of salt to a large pot.
4. Add enough water to cover the fruit plus 10 cm (about 3 liters), bring to a boil and let it simmer for 3-5 hours, stirring occasionally.
5. Mash the fruit in the pot with a spoon or potato masher, strain and reserve the cooked fruit for another purpose such as apple sauce. Taste your cider for acidity and sweetness and add more lime or sugar as needed. ¡Salud!

Author notes

A warm glass of spiced apple cider is a perfect alternative to the Danish gløgg - also known as mulled wine. Add a splash of rum for the adults and serve as it is for the kids. Refrigerate for up to 5 days or freeze for up to 3 months.