Ingredients
- 5 ml (1 tsp) pink pepper
- 1 liter (4 cups) liter of traditional apple juice
- 2 cinnamon sticks
- 2 cloves
Preparation
- Place the pink peppercorns in a tea bag or in a square of cheesecloth tied with string.
- In a saucepan over low heat, pour the apple juice or cider. Add the cinnamon sticks, cloves and sachet of pink pepper. Heat for 10 minutes. Remove from heat and let macerate for 5 minutes.
- Remove the spices and pepper packet. Pour the cider into glasses. Garnish with a slice of apple studded with a clove, if desired.
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