Published by Kim Beckius in gonewengland.about.com
- 2 quarts apple cider
- 1 cup Pure Vermont Maple Syrup
- 1 stick cinnamon
- A few whole cloves
- Lemon slices, cut in half, for garnish
Combine cider, syrup, cinnamon and cloves and heat thoroughly, but do not boil. Remove cloves and serve hot, garnished with a half lemon slice.