Spiced Pomegranate Mulled Cider with Cinnamon-Ginger Stirring Spoons
Prep: 10 minutes
Cook: 35 minutes • Serves: 4
1/4cup PICS butterscotch and/or PICS white chocolate morsels
1/4teaspoon PICS ground cinnamon
1 tablespoon chopped candied ginger
6 whole allspice
6 whole black peppercorns
3 whole cloves
1 whole cinnamon stick
1 Honeycrisp apple, diced
24 fluid ounces (3 cups) Market 32 apple cider
4 fluid ounces (1/2 cup) ginger kombucha
4 fluid ounces (1/2 cup) pomegranate juice
1/4cup fresh cranberries
1.Line rimmed baking pan with wax paper; spray with nonstick cooking spray. In small microwave safe bowl, heat baking chips in microwave on high 1 minute or until melted, stirring every 20 seconds; stir in ground cinnamon. Dip 4 spoons into chocolate mixture, swirling to coat; place on prepared pan and sprinkle with candied ginger. Refrigerate at least 1 hour or up to 2 days.
2.In 6-inch square piece of cheesecloth, wrap allspice, peppercorns, cloves and cinnamon stick; tie with kitchen string to secure.
3.In large saucepot, heat apple, cider, kombucha, pomegranate juice, cranberries and wrapped spices to a boil over medium-high heat; reduce heat to low and simmer 30 minutes. Remove wrapped spices. Ladle into 4 (8-ounce) mugs and serve with stirring spoons.