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in drink





















| Fat | 0g | 1% |
| Saturated | 0g | 1% |
| Trans | 0g | 0% |
| Carbs | 6g | 2% |
| Fiber | 3g | 10% |
| Sugars | 0g | 0% |
| Protein | 0g | 1% |
| Sodium | 97mg | 4% |
| Calcium | 120mg | 12% |
| Magnesium | 15mg | 4% |
| Potassium | 39mg | 1% |
| Iron | 1mg | 4% |
| Zinc | 0mg | 2% |
| Vitamin A | 12IU | 0% |
| Vitamin C | 167mg | 279% |
| Thiamin (B1) | 0mg | 0% |
| Riboflavin (B2) | 0mg | 0% |
| Niacin (B3) | 0mg | 0% |
| Vitamin B6 | 0mg | 1% |
| Folic Acid (B9) | 1µg | 0% |
| Vitamin E | 0mg | 1% |
| Vitamin K | 3µg | 3% |
| Fatty acids, total monounsaturated | 0g | 0% |
| Fatty acids, total polyunsaturated | 0g | 0% |

A nonalcoholic cider infused with winter spices makes this drink every bit as delectable as a real slice of apple pie. The recipe is courtesy of Canard, Inc. catering services. Click here for more ways to drink your dessert.
Serve in a glass coffee mug and garnish with a cinnamon stick and whipped cream.
Put spices and cider in a pot let stand for 20 minutes to let the spices infuse. Heat over medium heat to warm — DO NOT REDUCE or it will thicken (approximately 10 minutes time on the heat). Drain through a tight wire funnel to separate the spices from the wine.