Cinnamon, cardamom, peppercorns, cloves and star anise
It's apple cider season and I love this annual treat! My favorite way to drink it is spiced, and I use my recipe for chai spices, shown above, along with coriander and fresh ginger if I happen to have them. I go heavy on the black pepper. And here's the secret: Toast the spices in a dry skillet and then crush them (in big pieces) in a mortar and pestle. Place them into a cheese cloth and simmer in the cider for at least 20 minutes. Aaahhh.