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Mulled Cider

Mulled Cider

Recipe by Liz Sempervive, Executive Chef of the Millstone Café 

William Michael Harnett (1848 - 1892), A Man's Table Reversed, 1877. Oil on canvas, 20 3/4 × 18 3/4 in. Gift of Amanda K. Berls, 1980

William Michael Harnett (1848 - 1892), A Man's Table Reversed, 1877. Oil on canvas, 20 3/4 × 18 3/4 in. Gift of Amanda K. Berls, 1980

Ingredients:

2 Cups Apple Cider

2 Tablespoons Brown Sugar

2 Cinnamon Sticks

2 Slices Lemon, sliced in rounds

2 Slices Orange, sliced in rounds

12 Cloves

*Makes two cups


Directions:

  1. To prepare, stud the lemon and orange slices with the cloves (use three cloves for each slice of citrus).
  2. Add all the ingredients to a heavy-bottomed pot, bring to a simmer and stir occasionally.
  3. Let the drink simmer for 30-40 minutes or until your whole kitchen smells of warm spices and citrus fruits!
  4. Serve warm in mugs and garnish with a slice of lemon or orange from the pot.

Chef’s Note: Do not let the drink come to a boil! We only want to see small bubbles rising to the surface in the pot. Cider is not as appealing when it separates.


Liz Sempervive is the Executive Chef of the Millstone Café and Catering at the Brandywine River Museum of Art. She hopes to bring nourishment to everyone through her scratch cooking, classic dishes and rustic cuisine. Chef Liz is passionate about food accessibility and supporting our local food systems. She believes that collective healing begins with sharing a meal between friends. Her accomplishments include being awarded "Best New Chef, 2019" in Main Line Today magazine and participating as a contestant on Food Network’s Chopped.