Spike Apple Cider with Whipped Cream



  • 10 apples, quartered (I used a mixture of Red Delicious and Granny Smith) 

  • 3/4 cup coconut sugar

  • 4 cinnamon sticks

  • 2 tbsp whole cloves 

  • 1 tbsp nutmeg 

  • 1 cup cold heavy whipping cream 

  • 1/2 tsp vanilla 

  • spiced rum of choice


  1. Quarter applies into large chunks and place them in a large stockpot. Add enough water to cover them a few inches. Add cinnamon sticks, cloves, nutmeg, sugar. Bring to a boil and stir to dissolve sugar. Reduce to a simmer. Continue to simmer, covered, for 2 hours. 

  2. While this is cooking, make whipped cream: place mixing bowl and whisk of a standing or electric mixer in the freezer for 20-30 mins. Pour heavy whipping cream and vanilla into the bowl and whisk on high until medium to stiff peaks form. About 1 minute. Be careful to not over beat. 

  3. Strain apple mixture through a sieve. Discard solids. 

  4. To assemble drink, pour 1.5 ounces of rum into drinking glasses. Add warm cider, and top with whipped cream. 

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