Hot Spiked Cider

Directions

1. 1
   Place the dried apples and currants in a large plastic zippered bag, add the calvados, and seal the bag.
2. 2
   Allow to steep in the refrigerator overnight.
3. 3
   When ready to serve, gently warm the cider and spices in a potdo not allow the mixture to boil.
4. 4
   Meanwhile, remove the apple slices from the plastic bag and dredge each in the brown sugar.
5. 5
   Pour a healthy shot of rum into each mug and add the cider.
6. 6
   I do not mind if the mulling spices get into the finished drink, but if you prefer your drink without the spices, you may pour the cider through a fine-mesh strainer into the mugs.
7. 7
   Float one or two sugared apple slices on each drink, spoon the currants over the apples, add a long cinnamon stick, and serve.
8. 8
   Spiked Pear Cider: Prepare the hot spiked cider using pear cider in place of the apple cider, Poire William (a pear eau-de-vie) instead of the calvados, and dried pears instead of the dried apples.