Sous Vide Hot Spiced Cider
(15)
Christina Wylie is an award-winning writer, author, editor, food stylist, recipe creator, entrepreneur and radio host whose work has been featured in The Times & The Sunday Times, Time Out (Melbourne, Sydney, Hong Kong and Dubai), Traveler’s Digest, Fah Thai Magazine, ...
When making hot alcoholic drinks there's always a danger of accidentally cooking out the alcohol by overheating it. When you cook it sous vide, however, the bag is sealed and you don't lose any of that precious alcohol. Plus you don't have to fiddle around with the hob to find the optimum temperature - you just set and forget.
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Pro-level cooking techniques made simple.
Ingredients for 2
2 bottles apple cider
1 cinnamon stick
1 tbs (15 mL) maple syrup
1/2 tsp (2.5 mL) black peppercorns
2 tbs (30 mL) juice from an orange
Directions
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Step 1
Put all the ingredients together in a bag, fold the top of the bag over a couple of times and clip to the edge of your water bath - cook at 140F (60C) for 60 minutes.
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Finishing Steps
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Step 0
Strain and serve.