Hot cider is perfect for a cold day.
Traditional hot cider uses only apple cider, while mulled cider adds spices. Many people refer to both versions however as apple cider. Mulled cider flavors the apple cider base with cinnamon, nutmeg, cloves, orange peel and allspice.
Allspice
Allspice is so named because it smells like several different spices, specifically, cinnamon, ginger, nutmeg and cloves. Allspice is, however, its own spice, not a blend and is grown in South and Central America. In the case of cider, it is best to use whole allspice. When ground, the spice loses its flavor within a short time and whole allspice berries impart more flavor. If you don't have cinnamon, nutmeg or cloves for your cider, you can use allspice as an equal substitute for one of these spices. Don't use allspice to replace all these spices as it is very strong.
Cloves
Cloves are a spice grown primarily in Indonesia but can also be found in several other countries. Cloves have a strong smell and, like allspice, lose their flavor in a powder form. When used in cider, you often want ground cloves, so the best solution is to buy the spice within a few days of when you want to use it. Use a small amount of the spice as it can overpower your cider.
Nutmeg
Nutmeg is grown in the West Indies and comes from an evergreen tree native to the Spice Islands. Arab cultures were using nutmeg for years before its popularity spread to the rest of the world. As with other cider spices, whole nutmeg is better and you can grate what you need for cider with a nutmeg grater. Never overuse nutmeg as it is poisonous and can only be consumed in moderation. A pinch is perfect for cider.
Cinnamon
Cinnamon comes from the inside bark of evergreen trees grown in tropical areas. Throughout history, the spice has been used in drink recipes. Ancient Egypt flavored beverages with cinnamon as did the ancient Romans. Cinnamon can be found in quills or ground form but the quills are best for hot cider.
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