Mulled Apple Cider

For the mulling spice:
Preheat the oven to 200ºF, and put a piece of parchment paper down. Scatter the zest, peel and pith over the parchment paper and bake for about 1 hour until dry.

Meanwhile, place the cinnamon sticks in a Ziploc and wrap in a beach towel. I used the back side of a hatchet to smash up the cinnamon sticks (but I bet a hammer or big rolling pin would work well, too).

Mix everything gently together and store in an airtight container. Makes enough mulling spice for 24 servings.

For the mulled apple cider:
Add 1 tablespoon of the spice for each 8 ounces of apple cider and bring to a simmer. Strain and serve hot!