By Sydney Mondry
Updated Dec 30, 2015 @ 3:45 pm
Mulled Apple Cider
Credit: Alexandra Murray

Now that it’s actually starting to feel like winter outside, we’re reaching for those cozy blankets and hot cocktails with fervor. This weekend—post New Year’s Eve champagne imbibing—try whipping up the Mulled Cider Reunion from chic eatery The Eddy based in N.Y.C.’s East Village. “This is our creamy, buttery take on a classic Hot Toddy,” says Marc Witzig, one of the restaurant’s head bartenders. Read below for the soul-warming recipe.

Mulled Cider Reunion


1 ½ oz bourbon ($34;

3 oz homemade mulled cider

Mulled Cider

1 qt cider

1 oz brown butter fat

½ oz brown butter solids

¼ cup maple syrup

8 lemon peels

¼ nutmeg, grated

3 cinnamon sticks

3 star anise

½ tbsp whole clove

½ tbsp whole allspice

½ tbsp cardamom pods

Brown Butter

1 cup heavy cream

8 oz (2 sticks) butter


Shaved nutmeg

Cinnamon sticks


1. To make the brown butter fat and solids: Simmer together the heavy cream and butter on low until they cook to the point of “breaking,” or when the fat separates from the milk solids (brown flecks that sink to the bottom of the pan). When the milk solids are a dark golden brown color, take the mixture off the heat and store it in a metal container in the fridge until chilled. Separate the top (fat) from the bottom (solids).

2. To make mulled cider: Simmer, do not boil, all ingredients for 20 minutes. Take off the heat and let sit for another 20 minutes.

3. Pour the hot mulled cider into a glass mug and top with 1 ½ oz bourbon.

4. Garnish with shaved nutmeg and cinnamon sticks.