As temperatures begin to cool down, reach for a steamy drink to warm you from head to toe. The added bonus with making these is the luscious aroma that will fill your home. Grab your favorite mug, whip these up, and get cozy.
Mulled Apple Cider
Recipe adapted from foodnetwork.com
It’s fall in Wisconsin and that means a few things—among which is apples galore. The market stands and Produce section of the Co-op are full of many different varieties. In the refrigerated grocery department, you’ll find certified organic, local apple cider from Cider House of Wisconsin. Owned and operated by Barb and Jim Lindemann of McFarland, this is a seasonal product, so you’ll want to savor it while it’s here!
1quart apple cider
2 cinnamon sticks
2 whole allspice berries
2 whole cloves
1 orange, thinly sliced
Ground cinnamon to taste, if desired
Directions: Place all ingredients in a large saucepan and bring to a simmer for 8 minutes. Remove the allspice berries and cloves. Divide among individual mugs and serve hot, with an extra shake of ground cinnamon, if desired. Makes 4 servings.
Adapted from Food.com
Try this non-alcoholic version of mulled wine! Great for gatherings and enjoyed by adults and kids alike.
1 liter grape juice
1 c. water
1/2 c. sugar
Dozen whole cloves
2 cinnamon sticks
1/2 orange, zest of
1/2 lemon, zest of
crushed nutmeg to taste
1 1/4 c. oflemon juice
Directions: Heat the water and add the sugar, cloves, cinnamon, nutmeg and citrus zest.
Boil for 5 minutes and leave to simmer for 5 more.
Strain this syrup into a large pot and add the citrus juice, heat until it is gently bubbling.
Add the grape juice and keep the mixture on a low heat, serve with a slice of lemon. Makes 7 to 8 servings.
Ye Olde Pumpkin Latte
Recipe adapted from allrecipes.com
An autumn classic.
1 c. milk, divided (can use any type: cow, soy, almond, etc)
1 Tbs. white sugar, or more to taste
1 Tbs. canned pumpkin puree
1 tsp. pumpkin pie spice (find it in the bulk spices! Buy the exact amount you need!)
1/2 tsp. vanilla extract
1/4 c. brewed espresso
Directions: Whisk 1/2 cup milk, sugar, pumpkin puree, pumpkin pie spice, and vanilla extract in a small saucepan over low heat. Simmer for 5 minutes. Whisk in remaining 1/2 cup milk.
Pour milk mixture through a fine-mesh sieve to remove pulp. Return milk mixture to saucepan and simmer, whisking, 2 minutes. Add espresso and whisk until foamy, 1 minute. Makes one serving. Cheers!