Hot Apple Cider

On a dark and stormy October evening there’s nothing better than a steaming mug of hot apple cider to keep you warm.

The roots of cider as we know it can be traced back to the Norman Conquest in 1066 when cider was brought to Britain from Normandy. By the seventeenth century the production of cider was still thriving, particularly in southern England, and was made from apples and pears.

Hailing from England, the Puritans and Pilgrims that traveled to the New World in the early seventeenth century brought with them many English customs, including the production and consumption of cider. Cider, among other alcoholic beverages, was a daily part of the colonists’ diet in New England. In 1740 an English visitor to Boston observed that “the generality of the people” drank cider “with their victuals.” Few households had the equipment to make cider and many colonists procured their cider from a local cider mill. Cookbooks of the era also contained recipes and instructions for making cider.

The cider we drink today is generally nonalcoholic unless we specifically purchase or make “hard cider” that has undergone fermentation. However, that delicious apple goodness is still a large part of the fall season in New England and New York where apple orchards abound. Rather than going through the process of fermenting cider, try this tasty recipe using regular cider that can be purchased at any orchard and just add a little spiced rum if you wish.

So sit back with your warm cup of cider, listen to the October rain, and maybe even pop in a scary movie as you indulge with this tasty autumnal beverage.