Spiced Pomegranate Mulled Cider with Cinnamon-Ginger Stirring Spoons
Prep: 15 minutes plus chilling
Cook: 35 minutes • Serves: 4
1/4 cup butterscotch and/or white chocolate chips
1/4 teaspoon ground cinnamon
1 tablespoon chopped candied ginger
6 whole allspice
6 whole black peppercorns
3 whole cloves
1 whole cinnamon stick
1 Honeycrisp apple, halved, cored and chopped
3 cups apple cider
1/2 cup ginger kombucha
1/2 cup pomegranate juice
1/4 cup fresh cranberries
1. Line rimmed baking pan with wax paper; spray with cooking spray. In small microwave-safe bowl, heat chocolate chips in microwave oven on high 1 minute or until melted, stirring every 20 seconds; stir in ground cinnamon. Dip 4 spoons into chocolate mixture, swirling to coat; place on prepared pan and sprinkle with candied ginger. Refrigerate at least 1 hour or up to 2 days.
2. In 6-inch square piece of cheesecloth, wrap allspice, peppercorns, cloves and cinnamon stick; tie with kitchen string to secure.
3. In large saucepot, heat apple, cider, kombucha, pomegranate juice, cranberries and wrapped spices to a boil over medium-high heat; reduce heat to low and simmer 30 minutes. Remove wrapped spices. Ladle into 4 (8-ounce) mugs and serve with stirring spoons. Makes about 4 cups.
Approximate nutritional values per serving (1 cup):
206 Calories, 4g Fat (3g Saturated), 0mg Cholesterol,
23mg Sodium, 44g Carbohydrates, 2g Fiber, 1g Protein