Elevate Spiked Cider With A Simple Toasty Trick

Toasting spices whole is key

To achieve the best flavor, make sure to toast your spices in their whole form. Why is this important? Whole spices retain their freshness much longer than ground ones. Although there are methods to store ground spices to extend their shelf life, they inevitably lose their potency more quickly than whole spices. This is due to the fact that grinding spices exposes their volatile oils to air, causing their aromatic qualities to diminish and potentially go rancid sooner. When kept in an airtight container at room temperature, whole spices can maintain their strength for up to four years, whereas ground spices may not taste or smell as vibrant after two to three years. (It's worth noting that some purists argue that ground spices lose their potency in under a year.) Simply toasting whole spices for a few minutes in a hot, dry skillet will help release their essential oils, enhancing their flavor.

After toasting your spices, you can add them to a saucepan with your cider and let it simmer for a few minutes, stirring occasionally. This will allow the spices to blend with the flavors of the spiked cider, resulting in a rich, balanced, and comforting cocktail. Toasted whole spices are also easier to remove from the cider when you're ready to serve. You can strain them through a colander or bundle them in a cheesecloth spice bag before simmering. Toasting your spices is a straightforward yet highly effective way to elevate your spiked cider, and it will fill your home with the delightful aroma of the holiday season.