I drove down to my dad’s place over the last couple days, and I’m enjoying being back home where everything is super weird, but in a familiar way. I spent today being mildly sick with a cold and doing some last minute Christmas shopping with my sister and the dogs, because doing things in advance is for suckers. All the best gifts are bought at the last second, really.
They replaced my old fish store with a candy and soda shop, which is just super surreal in a number of ways.
All that used to be fish tanks and reptiles, and I have serious questions about how sanitary they could have actually gotten the place, but it’s kinda quirky and fun. The dogs seemed to like it.
We wandered around and had tea because Castro street is always fun, although the awesome used bookstore is also gone now, which is a bummer.
Makes about two and a half average coffee mugs worth of hot cider. Which, in my opinion, is about right for two people or one cozy afternoon writing by yourself. I have big mugs.
4 cups of whatever kind of apple juice you like
1 tablespoon of pure maple syrup or a few drops of maple flavoring
1 tablespoon orange marmalade
1/2 tsp cinnamon
1/4 tsp nutmeg
1/8 tsp clove
1/8 tsp ground ginger
1/8 tsp ground cardamom
Put a pot on the stove and fill it up with the apple juice. Set it to medium and add marmalade and maple syrup. Throw in all your spices. Stir and let simmer for fifteen minutes or so. Don’t let it boil over. You can add a little water if it comes out too sweet for your taste.
I filter a lot of the spice bits out with a tea strainer when I serve because I don’t like that last mouthful of clove dregs at the bottom of my drink, but there’s no need for it. I’m just the kind of person who never grew out of avoiding the crusts on her sandwiches.
Cinnamons: I like to use Ceylon cinnamon instead of cassia. Cassia is what we usually call cinnamon in the states. It doesn’t really matter, but if you haven’t tried Ceylon I’d highly recommend it. The flavor is different; a bit softer and sweeter. Ceylon is also called the “true” cinnamon, for whatever that’s worth.