A recent trip to Hobart (you can read all about it here) led to the discovery of my new favourite drink. Hot apple cider. Warm, spicy and slightly tart; there’s nothing more comforting to drink on a cold winter’s night. Every night, for the 3 nights we were in Hobart, we headed down to Knoppies, a Hobart institution, to get a glass of this delicious drink. Maybe it was because I couldn’t feel my face, fingers or toes after being in the bitter Tasmanian cold but I swear it was the best beverage I had ever had.
Curious as to what exactly was in the apple cider, I decided to have a go at making it myself. It is actually surprisingly simple to make. Apples and spices are slow-cooked and then strained. While it is traditionally a non-alcoholic drink, there is always the option of spiking it with rum if you’re feeling that way inclined.
The great thing about this recipe is that you can chuck all the ingredients in the slow cooker and then fuggedaboutit. I put my cider on in the morning, left the house to run some errands and then when I got home my house smelled like apple pie and Christmas.
10 red apples
3 cinnamon sticks
1/2 teaspoon ground nutmeg
2 teaspoons whole cloves
12-16 cups water
½ cup of maple syrup
- Roughly chop the apples and the orange into quarters and place in your slow cooker. Add cinnamon sticks, ground nutmeg, and cloves.
- Cover with water, leaving about 2cm at the top of your pot.
- Set your slow cooker on high for 3-4 hours or low for 6-8 hours.
- An hour before the cider is done cooking, break up the now softened apple and orange slices. Continue cooking for one more hour.
- Strain the apple cider into a clean jug.
- Stir in the maple syrup until dissolved.
- Serve hot and enjoy!
Tips: The cider will keep in a sealed container in the fridge for up to 5 days. Be careful not to leave your cider in the slow cooker for too long as the orange can impart a slightly bitter taste.
Recipe adapted from Gimme Some Oven
What’s your favourite winter drink?