- 1 gallon apple cider
- 8 cinnamon sticks, broken up
- 10 to 14 whole allspice
- 18 to 20 whole cloves
- cinnamon sticks
Put allspice and cloves into a tea ball or cheesecloth bag. In a 6-quart kettle, bring cider, broken cinnamon sticks, and allspice and cloves to a boil. Simmer for 30 minutes.
Remove spices; refrigerate cider until needed, then reheat for serving.
Garnish with small apples or orange slices, if desired, and place a cinnamon stick stirrer in each mug of hot cider.
Makes 16 cups.