The tree is trimmed. The halls are decked. And from the Country Club Plaza’s spires to the gingerbread Tudors of Brookside, Kansas City’s neighborhoods sparkle with anticipation.
It’s time for celebrations big and small … and for hot, spiced, boozy cider.
Hot Spiked Cider
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Makes 4 to 5 servings
6 cups Louisburg Apple Cider
3/4 cup Kansas City Canning Co. Apple Caraway Shrub
1/2 teaspoon ground cinnamon
1/8 teaspoon ground ginger
1/8 teaspoon ground nutmeg
7 cinnamon sticks
1/2 whole allspice berries
1 cup Buffalo Trace bourbon
Combine all ingredients except the bourbon in a large saucepan or Dutch oven and heat over medium heat. Whisk to combine. Bring to a boil, then reduce heat to low. Simmer for about 5 minutes.
Before serving, remove allspice berries and cinnamon sticks with a slotted spoon. Save the cinnamon sticks for garnishing. Discard the allspice berries. Add bourbon and stir.
Ladle into heat-proof glasses or mugs. Garnish with cinnamon sticks and serve hot.
Anna Dudenhoeffer Simpson is a lawyer, writer, omnivore and lifelong Kansas Citian. She enjoys exploring different cuisines and cooking techniques, and writes and curates her own food blog, EatAndDrinkWithAnna.com.