Add a new twist to hot mulled cider with a very New England ingredient--Vermont maple syrup! This recipe is from “The Official Vermont Maple Cookbook,” Second Edition, published by the Vermont Maple Foundation. Reprinted with permission.
- 2 quarts apple cider
- 1 cup Pure Vermont Maple Syrup
- 1 stick cinnamon
- A few whole cloves
- Lemon slices, cut in half, for garnish
Combine cider, syrup, cinnamon and cloves and heat thoroughly, but do not boil. Remove cloves and serve hot, garnished with a half lemon slice.