Mexican Spice Cider Recipe

Dec 14, 2011 @ 11:50 AM
Posted by Patricio Sandoval, Special Contributor

Nutrition

Cal/Serving: 116
Daily Value: 6%
Servings: 5

Low-Fat, Low-Sodium
Vegan, Vegetarian, Dairy-Free, Gluten-Free, Wheat-Free, Fat-Free, Low-Fat-Abs, Sugar-Conscious

Fat	0g	0%
Saturated	0g	0%
Trans	0g	0%
Carbs	5g	2%
Fiber	2g	8%
Sugars	2g	0%
Protein	0g	1%
Sodium	33mg	1%
Calcium	60mg	6%
Magnesium	6mg	2%
Potassium	49mg	1%
Iron	0mg	2%
Zinc	0mg	1%
Vitamin A	53IU	1%
Vitamin C	65mg	108%
Thiamin (B1)	0mg	1%
Riboflavin (B2)	0mg	1%
Niacin (B3)	0mg	0%
Vitamin B6	0mg	1%
Folic Acid (B9)	6µg	2%
Vitamin E	0mg	1%
Vitamin K	1µg	1%
Fatty acids, total monounsaturated	0g	0%
Fatty acids, total polyunsaturated	0g	0%

See Detailed Nutritional Info

Have a question about the nutrition data? Let us know.

Exclusive from The Daily Meal

Big-Batch Roast Chicken

Here's an idea: Do a mix-and-match. Make up a couple of different seasoning mixtures and roast...

Multigrain Turkey-Mango Club Sandwich

Think all club sandwiches are created equal? Think again because this one is a keeper. No...

General Tso's Chicken

Deep-frying is a method I prefer to avoid for everyday cooking, but this is one of the dishes for...

Popular Recipes

More Recipes By Patricio Sandoval

flickr/Sebastian Mary

Kick off the holiday festivities right with this spicy Mexican cider. It's packing some heat from guajillo chiles, enough to make one shout “Órale!”

INGREDIENTS

2 cloves
4 1/2 cups apple cider
2 guajillo chiles, stemmed, seeded, and chopped
1 cup water
5 cinnamon sticks
5 slices orange
7 1/2 ounces tequila

DIRECTIONS

Add the clove, apple cider, guajillo chiles, water, and 1 cinnamon stick to a pot and bring to a boil over high heat. Lower heat to a simmer and cook for 10 minutes. Remove from heat.

Set out 5 cups. Muddle 1 orange per cup, add 1 ½ ounces tequila, and strain an equal amount of cider into each cup. Garnish with cinnamon sticks.