Sunday Sesh Apple Cider Recipe

Warm or Chill Base

Decide whether the can will be served chilled or gently warmed. For chilled: place 355 ml apple cider in a sealed container and refrigerate at least 1 hour. For warmed: pour cider into a small saucepan and warm gently over low heat until steaming (do not boil), about 5–7 minutes.

Spice and Sweeten

While the cider is chilled or warming, stir in 1/4 tsp ground cinnamon, 1/20 tsp (a pinch) ground allspice, 1 tsp maple syrup and 1/2 tsp fresh lemon juice. If warming, add the spices and syrup to the saucepan and whisk until fully incorporated. If chilled, add ingredients to the cold cider and stir vigorously to combine; the small amount of ground spice may remain slightly suspended—strain if a clear appearance is desired.

Infuse (optional)

For a more aromatic result, add 1 whole star anise to the warm cider and simmer gently for 3 minutes, then remove. If chilled, let the cider sit in the refrigerator with the star anise for 20–30 minutes, then remove.

Spike (optional)

If making an adult spiked can, stir in 30 ml vodka or aged rum to the cider after warming or chilling. Mix thoroughly.

Can and Serve

If packaging into a can or can-style container for presentation: ensure the container is food-safe and sanitized. Pour the finished cider into the 355 ml can, leaving a small headspace (~5–10 mm). If serving immediately in a glass: fill glass with 3–4 ice pieces for cold service, pour cider over ice. For warm service: serve in a pre-warmed mug without ice.

Garnish (optional)

Garnish with a thin apple slice or a cinnamon stick threaded into the can opening or resting in the mug. Remove star anise before drinking unless you want to leave it for visual effect.