Punchy spiked cider


I love the chaos of the holidays. Even though I only have one sibling, I also have a bunch of cousins. Being of Filipino descent, that meant everyone got together for feasts. And I mean feasts! Along with the requisite turkey, stuffing and what-not (man, I love what-nots), there would also be Filipino dishes to enjoy.

This year we’re spending Thanksgiving stateside, and I’ll be hosting the hubs’ family. Compared to a houseful of more than twenty people, my holiday will be a little more intimate. I am no less excited about it though. My fam loves their wine and drinks, especially the cousins. It is not a feast unless it begins with some mixed drinks and apps, and ends with dessert and Kahlua and coffee.

Since I’m planning the turkey day menu this year, it is only fitting to add a spiked cider to the menu, in honor of the folks back home. Warm cider drinks are a popular choice this time of year, but with all the dishes that need to stay warm for the meal, I decided to go with a chilled drink. Nevertheless, the spiced rum will warm you up. Garnished with a apple slice, it’s the perfect aperitif to dinner.


Punchy Spiked Cider

1/2 gallon of fresh apple cider

1 1/2 cup spiced rum (such as Captain Morgans)

2 cinnamon sticks

2 tsp fresh grated nutmeg

1 tsp ground ginger

1 gala apple, thinly sliced, for garnish

1.  Combine first five ingredients in a large pitcher. Stir well.

2. Cover pitcher and place in fridge for at least 2 hours, or up to overnight. Strain into glasses and garnish with apple slice to serve.