Spiked Apple Cider

Toast the spices: Add the spices to the bottom of a pot*. Toast over medium heat for 2 to 3 minutes, stirring occasionally, until fragrant.

Simmer: Turn the heat to low. Pour in the apple cider and bring to below a simmer, just barely bubbling. Set a timer for 30 minutes and reduce to low heat (don’t let it simmer).

Filter: Skim off any particulate that rises to the top of the pot using a fine mesh sieve or strainer (or you can pour it through a strainer into another pot).

Serve: Pour in the rum or bourbon (or add 2 ounces to each 1 cup serving). Ladle into 8 mugs. If desired, garnish with star anise, cinnamon stick, or an orange slice. The cider tastes the day it is made, but leftovers lasts up to 2 days refrigerated.