Hot Buttered Apple Cider

1. 1

   Rinse and squeeze out a 12-inch square of cheesecloth.

2. 2

   Wrap the ginger, star anise, cinnamon, cloves, fennel seed, and Sichuan peppercorns in the cheesecloth.

3. 3

   Using a piece of kitchen twine, tie it into a packet.

4. 4

   Pour the cider in a large nonreactive saucepan and add the spice bundle.

5. 5

   Bring to a simmer over med-low heat, stirring occasionally.

6. 6

   Ladle the cider into warmed mugs.

7. 7

   Add a dry cinnamon stick to each mug, and spike with Calvados.

8. 8

   Top each with a pat of butter.

9. 9

   Serve hot.

* Per serving · 4 servings · Values may vary.

No additional tips available.