Warm Sunshine in a Cup

Day and night temperatures rollick upwards and downwards ~ a seasonal roller coaster of warmer and cooler weather ~ almost near 60-degrees at times and then back down into the 20s and teens seemingly quite suddenly, wind chill factors not considered.

It is one of the wonderful paradoxes of the beginning of Spring ~ too warm to be cold and too cold to be warm And never quite in the middle either.

Subsequently it is a time of year when multiple layers of clothing are quite practical ~ peeling off and putting on, depending on the fluctuating degrees, the wind and the amount of activity engaged in at any one time.

We are committed coffee drinkers, we must at least have that first freshly brewed cup of coffee in the morning. Yet there are occasions during this time of the year when I turn to tea first thing in the morning instead.

Tea seems "lighter" somehow, more Spring-like ~ perhaps it is all in my head ~ but there is something about a good hot cup of Earl Grey, English Breakfast, Green Tea with Raspberry and various other types and flavors that revive me in a way that coffee doesn't seem to be able to at times.

One Spring only a few years ago, I became nearly obsessed with Green Tea with Raspberry.

I had received several gorgeous large tins of the Green Tea with Raspberry as a gift the year before and the tins were so beautiful that I hesitated opening them ~ thinking to myself I would save them for some "special occasion" instead. And then one dreary chill March evening, I finally opened one. And the aroma of Raspberries which seemed almost to jump out at me was like a basket of fresh fruit just picked from the bush. Fragrant, wholly ripe Raspberries fit for an award-winning pie.

It was a Spring in which for various reasons, it seemed we were almost always "on the road" ~ on our way to or from somewhere ~ and I would always pack at least two large thermoses of the Green Tea with Raspberry to take with us.

A small dollop of pure Honey mixed in ~ and it was like carrying a welcoming ray of warm sunshine in a bottle.

It too was a Spring of widely varying temperatures and occasional surprising wind chills ~ a time of year when folks of yesteryear used to employ their "home-made" tonics to renew their energies and to keep from getting ill.

The Green Tea with Raspberry was like a tonic for us that year. While we have been fortunate in our health, it somehow gave us an extra boost and helped to keep us from feeling run-down with all the traveling we were doing.

I always have a good supply in the pantry ~ along with a variety of other kinds ~ tea can be wonderfully versatile and fortunately keeps nearly as long as the hills, if properly stored. We still drink the Green Tea with Raspberry, although I am more likely to intersperse it with other flavors and types.

I still pack thermoses of it when we are traveling this time of year however, a wonderful habit which stayed with me ~ and because it seems, no other type of beverage will just quite do.

And still in this time of year, we turn to our Hot Apple Cider, undoubtedly a "tonic" in its own right ~ and one which seems to get us through the cooler and colder months of Fall and Winter each year ~ and well into the chilly days and nights of Spring as well.

While it was a bit warmer today, the reminder of the cold Winter's passing still blew on the icy breeze ~ and an occasional and surprising chill ran over me at times.

So before noon, a crock pot full of Hot Apple Cider was brewing and somehow the day ~ both indoors and out ~ was more delightful and somehow brighter than before.

Although on the few warm days we have seen, we will drink our Apple Cider chilled now ~ there is also something renewing about Apples and the resulting Cider which seems to refresh and re-invigorate our energies no matter what the weather ~ but especially at those times of year when there is a chill in the air of one degree or another with the Apple Cider served hot.

And perhaps it is like that with the blissful aroma and taste of Green Tea with Raspberry beginning in the early Spring. A warm and fragrant ray of sunshine in a cup or thermos which seems to taste like Spring itself as well.

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Hot Cider for the Cold Weather

Antique Cider Press
from a Vintage Postcard
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We have received a number of emails inquiring about our favorite Hot Cider recipe and how it came to be one of our family traditions. Hot or Mulled Cider is indeed one of our favorite cold weather beverages and is claimed by some food historians to have a long and ancient history.
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Some accounts claim it dates back to present day England ~ back as far as before the time of Christ. In those early days, the apple tree is said to have been considered sacred and the cider made in those days usually always contained alcohol, and was akin to and consumed as regularly as wine.

Whatever its actual origins, the tradition of Hot or Mulled Cider followed the Pilgrims to New England and in the early days of the United States, nearly always was an alcoholic beverage. Even preachers who preached against the consumption of "hard spirits" consumed the alcoholic or "hard" cider regularly, apparently being such a common and accepted drink, they never gave a second thought to drinking it liberally.

In those early times ~ without the modern convenience of refrigeration ~ cider was not a sweet drink and it has only been since refrigeration became widely available that cider became the sweet non-alcoholic beverage that is known today.

In more recent years, Hot or Mulled Cider recipes recommend it be made from apple cider or apple juice ~ and the addition of spirits, such as rum, whiskey or brandy is a personal preference. We make ours either in a pot on the stove or by using one of our slow cookers so as not to overcook it.

Some recipes recommend bringing the cider or apple juice to a boil although we prefer to heat ours to right below the boiling point as we feel it retains more flavor ~ however that too is a personal preference. If making more than one or two servings, we prefer the slow cooker method as it keeps the cider at the proper consistent temperature for later consumption. The slow cooker method also has the added benefit of consistently sending that wonderful aroma throughout our home for hours upon hours.

It can be made in a variety of ways and many different recipes can be found in cookbooks, magazines and on the Internet. We usually make it with whatever spices are on hand, always being sure to have a good supply of cider or apple juice as the basic ingredient.

Hot Mulled Cider
Photo Courtesy of
Wegmans Food Markets

Some prefer to add brown sugar or honey to the mixture to make it even sweeter but this is also a personal preference. We like ours plain and unsweetened however offer the sweeteners to certain family members and guests. The main ingredient for us is the apple cider (or apple juice) and the spices, the latter which we usually place in a stainless steel tea ball so as to keep them out of the finished drink ~ yet which allows them to infuse sufficiently into the hot liquid. A piece of cheesecloth can also be used for the whole spices if you do not wish to strain them out of the hot liquid before pouring and serving.

Powdered spices can also be added to the finished drink ~ and do not need to be strained ~ and the powdered type can be as flavorable as the whole spices, depending on their freshness and the quantity added. For families with different tastes, Hot Cider or hot apple juice with a side selection of powdered spices ~ and perhaps even brown sugar and/or honey ~ is an easy solution.

Whole cloves, whole allspice, nutmeg and pieces of whole cinnamon sticks are some of our favorite spices to add, alone or in different combinations, depending upon our mood and for the sake of variety. For company, we usually add a whole cinnamon stick in the poured cup for flourish and extra flavoring and provide brown sugar and/or honey on the side for different tastes.

Although many prefer Hot Cider only over the winter holidays ~ which is when our families traditionally made it ~ we began making it years ago when the first snowflake would fall. We quickly discovered it to be a joyful drink throughout the late fall and entire winter, especially when the inevitable sub-freezing Arctic Clipper blows in ~ and we most happily and voluntarily stay house-bound most of the time.

After a long day of hunting in colder weather, we also find it a relaxing drink for both us and our over-night hunting companions and guests, some of whom prefer it with a dash of rum, whiskey or brandy added.

We are fortunate to live in a region of the country where many types of lovely apples are grown profusely and one of our very favorite fall adventures is venturing out to the various apple farms and cider presses to sample and stock up on that season's harvest. We purchase in quantity and store the cider in our old-fashioned root cellar where it stays fresh throughout the winter and early spring as long as we keep the jugs sealed. We also keep a store of apple juice in glass bottles "just in case" we run out of cider, although we never have.

We have also tried the powdered Hot Cider drink mixes when traveling and away from our in-home supplies. However even though some of the powdered mix brands have been good, they have never managed to hit the spot like the home-made kind from our own cozy kitchen. Many fond memories have been created over Hot Cider shared with family and warm friends.

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