Woodchuck Warmer Apple Cider

6 large or 8 medium apples, chopped, plus slices for garnish

1 lemon, halved

3 cinnamon sticks, plus more for garnish

1 t. whole cloves

2 star anise, plus more for garnish

1 2-1/2" piece of fresh ginger, sliced

1/4 - 1/2 c. pure maple syrup

1-1/2 c. apple brandy (such as Laird's) or bourbon

Place apples, lemon, cinnamon sticks, cloves, star anise, and ginger in a slow cooker. Add just enough water to cover apples (about 4-1/2 c.). Put the lid on and cook on HIGH for 4-1/2 hours or LOW for 8-9 hours.

Strain contents through a fine mesh strainer, pressing out all liquid. Stir in maple syrup to taste.

Add apple brandy or bourbon to mugs, dividing evenly. Top with hot cider and garnish with apple slices, cinnamon sticks, and star anise.

Makes 6-8 servings.

Adapted from Country Living magazine, Sept. 2022, p. 102.   

Pumpkin Spice White Russian

4 gingersnap cookies

1 t. honey

3/4 c. Kahlua or other coffee liqueur

2/3 c. vodka

1-1/2 t. pumpkin spice

Ice

3/4 c. heavy cream

Crumble cookies onto a plate. Rub rims of 4 glasses with honey. Dip rims into cookie crumbs to coat.

In a measuring cup, whisk together Kahlua, Vodka, and pumpkin pie spice. Pour into prepared glasses, dividing evenly. Top with ice.  

Divide heavy cream evenly among glasses and serve immediately.

Serves 4.

Adapted from Country Living magazine, Oct. 2020, p. 91.

Apple Cider Margarita

3 oz. apple cider
2 oz. silver tequila
1 oz. orange liqueur
1/2 oz. lime juice
Apple slices and/or cinnamon sticks for garnish

Place all ingredients (except garnish) in a cocktail shaker. Shake well and strain into an ice-filled serving glass. Garnish and serve.

Makes 1 serving.

Adapted from publix.com/liquors.  

Switchel (Haymakers' Tea)

1 gallon water
2 c. sugar
1 c. molasses
1 c. cider vinegar or hard cider
1 t. ground ginger

Mix well and serve chilled.

[This is supposed to be a refreshing drink that helps the hands cope with the heat while haying.]

Makes about 20 8-oz. servings.

From The Nine Seasons Cookbook, p. 95.

Egg Nog

1 cup organic milk
1 organic egg
1 T. Vermont maple syrup
1 t. vanilla
1 jigger brandy (or Kahlua, Irish whiskey, etc.)

Blend in blender on high for 20 seconds. Pour out and sprinkle with nutmeg. Serves 1.

From Country Hen package insert, December 2011

Russian Tea

2 cups Tang
3/4 cup instant tea
1-1/2 cups sugar
2 tsp. ground cloves
2 small packages lemonade
2 tsp. cinnamon

Mix all ingredients. Use 3 heaping tsp. of mix for each 8 oz. cup. Drink hot, warm or cold.

From a Church of the Holy Spirit (Plymouth, N.H.) cookbook, contributed by Margaret Cromey.