Pumpkin Spice Cider
Our store manager, Cierra, developed this scrumptious warm drink. Add a little rum for a kick!
Ingredients
1 Tbl Blood Orange Olive Oil
1 Tbl Pumpkin Spice Balsamic
3 Fuji or Matsu apples, cored and quartered
12 1″ cubes of pumpkin or butternut squash (or 1 large can of pumpkin puree)
1 Gallon of raw apple juice or fresh apple cider
12 whole cloves
6 whole star anise
2 cinnamon sticks
Preparation
Heat olive oil in a saucepan and add pumpkin or squash
*If using cubed pumpkin or squash, turn to coat all sides with oil and saute until golden brown. Then use a hand mixer and puree.
**IF using canned pumpkin, cook, stirring in pan until liquid has evaporated and puree is thick.
Add apples, apple juice, cloves, star anise and cinnamon to a stockpot or crockpot.
Simmer for 3 hours on low/medium
Before serving, remove spices and apple slices. Discard the spices. Using a hand mixer, puree apples until smooth and return to stockpot. Stir to mix.
Ladle into mugs and garnish with whipped cream and drizzle of Pumpkin Spice Balsamic. Add rum here if using.
Cierra like to reduce whatever is left over the next day and drizzle over French Toast, pancakes or waffles.