Recipes, Student Life


Monique Evans

With the first real snowfall of the year, it’s officially time for warm holiday drinks. One of my favourites is hot mulled cider. The other night, I added peach juice to my regular recipe and it was oh-so-delicious. The proportions in this recipe are rough, so feel free to experiment. However, be selective with the apple juice: choose one that isn’t too sweet and doesn’t have much sediment. This allows for a richer and more complex apple flavour.


1 litre peach cocktail

1 litre apple juice

1 one-inch chunk of fresh ginger, grated or thinly sliced

1 navel orange, thinly sliced

2 cinnamon sticks

Cloves, to taste

A few dried bay leaves, broken up

Brandy to taste (optional)

Peach schnapps, to taste (optional)


Put all of the ingredients except for brandy and schnapps in a big pot and bring to a simmer. Remove from heat.

Pour some brandy and schnapps in a mug, and add the cider.

Garnish the glass with a cinnamon stick and an orange.

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