Nothing says “It’s fall” faster than a mug of hot mulled apple cider. Maybe it’s because I grew up in the East coast where I looked forward to buying fresh apple cider from farm stands the moment the leaves started to turn color. In case you were wondering, the difference between “apple cider” and “apple juice” is that cider isn’t pasteurized or filtered. Fortunately, apple juice comes unfiltered too but if it’s shelf stable, it’s been pasteurized.

Turn either your apple juice or cider into a delicious mulled mug by brewing it with Teeccino Dandelion Red Chai. It’s quick and easy to prepare with no need to measure out each spice. All the spicy goodness is already in Dandelion Red Chai along with the toasty, roasted notes of chicory and dandelion that give intriguing depth to mulled apple cider.

Want a Skinny Mulled Apple Cider? If pure apple juice is too sweet for your taste preference or you don’t want all the calories, simply use half water and half apple juice. Teeccino Red Chai will supply the body to make it rich and satisfying!

Sip away as you savor the goodness of fall!

 

Ingredients

Makes 1 x 12 oz mug

  • 12 oz apple cider/juice or 6 oz juice and 6 oz water
  • 1 heaping Tbsp Teeccino Red Chai
  • Optional: 1 stick of cinnamon to garnish
  • Optional: 1 shot of rum!

Directions

  1. In a pot, heat the apple cider/juice to just under a boil.
  2. Add the tablespoon of Teeccino Red Chai to the pot or to the French press pot.
  3. Let steep 3 minutes.
  4. Strain the liquid through a mesh strainer or push the French Press plunger down.
  5. Pour into a 12 oz mug.
  6. Add a cinnamon stick if desired. Or make it a libartion with a shot of rum!

 

Product Used