- 32 oz. apple cider (preferably fresh-pressed from refrigerated case of supermarket)
- 2 slices candied ginger, coarsely chopped
- 4 cinnamon sticks
- 1 vanilla bean
- 4 tsp Beyond the Olive Traditional (or Fig) Balsamic Vinegar
Pour cider into large saucepan. Add candied ginger and cinnamon sticks. Carefully split vanilla bean lengthwise and use side of knife blade to scrape seeds from pod. Place seeds and vanilla pod pieces into saucepan. Cover pan. Over medium heat, bring mixture to a simmer and steep 20-30 minutes. Strain cider, and then ladle cider into 4 serving mugs. Stir a tsp of balsamic vinegar into each of 4 mugs. Serve hot.
Recipe by Get Out of the Kitchen!
Photo Source: Collegelifestyles.org