Hot Spiked Cider

1. 1

   Place the dried apples and currants in a large plastic zippered bag, add the calvados, and seal the bag.

2. 2

   Allow to steep in the refrigerator overnight.

3. 3

   When ready to serve, gently warm the cider and spices in a potdo not allow the mixture to boil.

4. 4

   Meanwhile, remove the apple slices from the plastic bag and dredge each in the brown sugar.

5. 5

   Pour a healthy shot of rum into each mug and add the cider.

6. 6

   I do not mind if the mulling spices get into the finished drink, but if you prefer your drink without the spices, you may pour the cider through a fine-mesh strainer into the mugs.

7. 7

   Float one or two sugared apple slices on each drink, spoon the currants over the apples, add a long cinnamon stick, and serve.

8. 8

   Spiked Pear Cider: Prepare the hot spiked cider using pear cider in place of the apple cider, Poire William (a pear eau-de-vie) instead of the calvados, and dried pears instead of the dried apples.

* Per serving · 4 servings · Values may vary.