It’s Friday eve—time to treat yourself to a mug of drunken homemade apple cider.
Homemade apple cider is a small labor of love: mostly hands-off but requiring plenty of simmering and patience. The reward is worth it—you’ll be more excited for a cup of this than you expected.
I’ve shared my affection for cider before, but it truly never gets old. There are endless uses for cider—cocktails, mocktails, shandies—and this base recipe adapts beautifully to any variation.
This version started from a pear cider recipe I love and was adapted for apples. It’s time-consuming—though a slow cooker could likely handle much of it—but the result is an exceptional house-made cider that’s delicious hot or chilled.
With bourbon!
You don’t always need bourbon, but when you add it the cider becomes extra warming and cozy—perfect for chilly evenings.
One of my favorite touches is using a real vanilla bean: split the pod into the pot and the tiny specks of vanilla left in the cider add irresistible flavor even after straining.
See those delicate vanilla flecks? It makes the cider taste almost decadent.
This recipe simmers on the stove and fills your home with the most comforting aroma—an edible potpourri you can serve to guests. I still remember a holiday house tour where cider simmered on the stove and guests were offered glasses; it was unforgettable. I love making cider ahead of entertaining, then reheating it for serving.
It’s cozy, fragrant, and absolutely worth making—a fall hug in a cup. You must try it.
Homemade Apple Cider
Drunken Honeycrisp Apple Cider
Yield:
8
people
4
4
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Ingredients
- 10 whole Honeycrisp apples, halved, seeds and stems removed
- 1/2 cup brown sugar
- 3 cinnamon sticks
- 2 teaspoon ground allspice
- 1 teaspoon whole cloves
- 1 vanilla bean pod, split open
- ⅓ cup your favorite bourbon (optional)
- caramel for drizzling (optional)
Instructions
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Combine the apples, brown sugar, cinnamon sticks, whole cloves, split vanilla pod and ground allspice in a large stockpot. Cover with water so it rises about 2 inches above the apples. Bring to a boil, then reduce to a simmer and cook uncovered for 1 hour. At that point some apples will break down—mash a few if desired. Cover the pot and simmer for another 2 hours, keeping it covered so the liquid doesn’t evaporate.
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Allow the mixture to cool slightly, then strain through a fine-mesh sieve to remove solids. Repeat the straining or use cheesecloth if you want a clearer cider. Transfer the strained cider to a clean pot or large jug and stir in bourbon if using, or add bourbon to individual glasses—begin with 1/2 to 2 ounces per cup and adjust to taste. Serve hot with a cinnamon stick or chilled over ice.
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Store leftover cider in a sealed container in the refrigerator for up to one week.
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One last idea: drizzle caramel on the rim for a sweet finish. Delicious.