banner
alive logo
FoodFamilyLifestyleBeautySustainabilityHealthImmunity

Chai-Spiced Hot Apple Cider

  • Servings4

Share

Sweet apple cider partners perfectly with fragrant chai-inspired flavours for a delicious and warming beverage sure to spice up any winter picnic!

Advertisement

Keep it spicy!

With age, spices and herbs can lose their flavour, colour, and potency. To maximize your herb and spice shelf life, store them in glass containers and avoid keeping them in areas with direct sunlight, heat, and/or moisture.

Typical shelf life

dried herbs1 to 2 years
ground and powdered spices2 to 3 years
whole or unground spices4 years

 

Advertisement

Chai-Spiced Hot Apple Cider

  • Servings4

Ingredients

  • 9 green cardamom pods
  • 6 cloves
  • 3/4 tsp (4 mL) fennel seeds
  • 4 cups (1 L) nonalcoholic apple cider
  • 2 cinnamon sticks
  • 6 - 1/8 in (3 mm) slices fresh gingerroot
  • 10 black peppercorns
  • 3 apple slices (Honeycrisp, Gala, or Ambrosia)
  • 1 Tbsp (15 mL) apple cider vinegar

Nutrition

Per serving:

  • calories132
  • protein1 g
  • total fat0 g
  • total carbohydrates41 g
    • sugar29 g
    • fibre2 g
  • sodium108 mg

Directions

01

Using mortar and pestle, lightly crush cardamom pods, cloves, and fennel seeds.

02

In medium saucepan on medium heat, add apple cider, cinnamon, gingerroot, black peppercorns, apple slices, apple cider vinegar, and crushed cardamom pods, cloves, and fennel seeds. Bring to a boil and reduce to a low simmer for 10 minutes. Remove from heat, discard apple slices, and pour apple cider through nut bag or cheesecloth to remove spice remnants. Divide and enjoy!

03

For a stronger and spicier cider, after discarding apple slices, refrigerate overnight and strain spice remnants before reheating to desired temperature.

Advertisement
Advertisement
Advertisement

READ THIS NEXT

SEE MORE »
Dessert: Chocolate Tahini Chia Pudding with Raspberries