A few weeks ago I ditched the idea of a savory lasagna and instead made a sweet dessert pumpkin lasagna (recipe here). Whenever I make a lasagna I always find that there are left over ingredients like noodles, extra sauce, etc. but this time around (with such an unusual lasagna recipe), I had some unique left over items perfect for transforming into something entirely different! So here I bring you a delightful recipe for a spiced and spiked cider ideal for upcoming holiday parties or a night in with a good book utilizing the leftovers from a previous recipe!
-6 cups unfiltered apple juice
-2 cups unfiltered cranberry juice
-2 tablespoons ground cinnamon
-2 tablespoons pumpkin pie spice (plus extra for garnish)
-1 teaspoon ground nutmeg
-1 cup cup sugar
-1 cup water
-Spiced rum (the amount is of your choosing!)
-Heavy whipping cream
-1/2 cup powdered sugar
Let's Get Started!
1: In a medium pot, bring the water, sugar, cinnamon, nutmeg, and pumpkin pie spice to a boil and stir occasionally until the sugar has dissolved.
2: Add the apple juice and cranberry juice to the mixture and heat thru
3: Using a standard or hand held mixture whip the heavy whipping cream with the powdered sugar until it becomes light and fluffy.
4: In a mug, add your desired amount of rum, spiced cider, and top with the whipped cream, garnish with a dusting of pumpkin pie spice and serve:
I love the idea of morphing the same ingredients into two completely different dishes, don't you? Even the cookies I ended up serving along with the cider were originally used for the crust of the pumpkin lasagna!