Cascara Cider

Looking for a fun holiday beverage to make for friends? Look no further than cascara cider, apple cider's more complex cousin. With the addition of cascara and chai-inspired spices, this makes for a fantastic holiday treat.

5 apples
2 cinnamon sticks
2 tsp cardamom
20 black peppercorns
1 inch fresh ginger
1/4 cup dark brown sugar
50 grams of cascara (You can find some here from our friends at Tinker Coffee!)
1 inch fresh ginger
(Makes 32 oz of cider)

1. In a large stockpot add everything but the ginger and black peppercorns. Grate the fresh ginger with a microplane and crush the black peppercorns before adding. Fill the pot with just enough water to cover everything. The apples may float slightly, so don't worry if they're not submerged completely.

2. Bring to a boil, then reduce to a simmer and let it stand for 2 hours, covered.

3. Mash the apples with a wooden spoon. This should be very easy at this stage. Let the pot keep simmering for another hour, uncovered this time.

4. Strain everything through a mesh strainer, cheese cloth, or nut milk bag, squeezing as much as you can through the leftover solids. Compost the solids and serve the cider warm or cold. The cider can be kept in the fridge for 10-14 days.