Thanksgiving is here, my friends. I know this isn’t new news–if you’re anything like me, you’ve been making and revising lists, running errands, and having a drink as soon as it’s socially acceptable to do so.
For the past few days, I’ve been house/dog/teenage sitting at my Dad’s house. And Lincoln, their sweet chocolate lab, was a rescue dog so he doesn’t love being alone. For some, this would be a burden. But I’ve used this as an excuse to hunker down and do some writing, go on long Lincoln walks, take some photos around the neighborhood, and make hot spiked cider in the evening while lounging on the couch catching up with back issues of The New Yorker.
I got the recipe for this cider from the bartender at The Edgewater Hotel in Seattle. I’d come in freezing after a day at Bainbridge Island and asked her if she could make me something hot and strong. Pretty much the second I got back to California (well, not really–I waited a few days), I went out to buy some Tuaca, and have been making one of these guys every night since. If you’re not familiar with Tuaca, it’s an Italian liquor comprised of brandy, hints or citrus, vanilla, and cloves. It’s made by the Tuoni and Canepa families of Livorno, Italy but it’s easy to find here in the States. Any well stocked liquor store should carry it. So in these looming days of traveling, packing, family, food, errands, and the like–take a little time out with this hot cocktail. Trust that I’ll be doing the same.
Hot Spiked Cider
1/2 cup cider
2 oz Tuaca
a few shakes cinnamon
whipped cream, optional
Pour cider in a small saucepan. Drop cinnamon stick in, and warm on stove top for about ten minutes.
Pour 2 oz. Tuaca into your glass, and fill the rest of the way with the warmed cider. Shake a bit of ground cinnamon into the glass and top with whipped cream and a cinnamon stick if desired (it’s great without the whipped cream, too).
Makes enough for 1 generous cup