Summary

Ingredients

• 1 liter apple cider
• 1 orange (s)
• 1 cinnamon stick (s)
• 2 star anise
• 3 carnation (s)
• 0.5 ½ vanilla pod (s), cut lengthways
• 1 teaspoon, leveled lemon peel, grated, alternatively teaspoon lemon juice)
• 3 tablespoon. Sugar candy, brown, approx. 70 g

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Instructions

1. Squeeze the juice from the orange and place in a saucepan with the apple cider.
2. Add the cinnamon stick, star anise, carnations, vanilla pod (cut lengthways), lemon peel (grated, or lemon juice as an alternative), and brown sugar candy to the saucepan.
3. Heat on medium-low with the lid closed, slowly bringing the mixture to 80°C (176°F). Do not allow it to boil.
4. Steep for 1 to 2 hours with the lid closed.
5. Pour the liquid through a fine-meshed sieve into a pouring vessel.
6. To serve immediately: pour hot into apple wine glasses.
7. To store: let cool briefly, then pour into the original Ebbelwoi bottle using a funnel. Keep unrefrigerated for about 1 week.
8. To reheat stored Ebbelwoi: pour 200 ml into a glass or cup and microwave at 900 watts for about 60 seconds.