Eskimo Kiss (Spiced Pomegranate-Apple Cider)

Ingredients

• 1.89 litres (2 US quarts)fresh apple cider
• 946 ml (1 US quart)freshly squeezed pomegranate juice or 100% pomegranate juice
• 12cloves
• 12allspice berries, cracked
• 8, plus extra for garnishcinnamon sticks
• 6star anise

Instructions

1. 1

   Heat the cider

   Put the apple cider, pomegranate juice, cloves, cracked allspice, cinnamon sticks and star anise in a saucepan. Set over medium-low heat and warm to just below boiling, about 20 minutes.

2. 2

   Cover the pan

   Take the saucepan off the heat and cover it.

3. 3

   Steep the spices

   Leave the covered cider to steep for two hours.

4. 4

   Strain and serve

   Pour the cider through a fine-mesh sieve, then serve hot with a cinnamon stick as a garnish.

5. 5

   Store leftovers

   Refrigerate any leftover cider. Enjoy it cold or gently reheat it to serve warm.

What is Eskimo Kiss?

This American-style spiced drink brings together apple cider and pomegranate juice, infused with whole spices. Its name and ingredients make it a festive option for a chilly-weather gathering.

The method is simple: heat the juices gently, then let the spices steep off the heat. Pomegranate adds a tart, fruity note that balances the cider’s sweetness.

Nutrition and macros by portion

The nutrition label shows one serving as written: 491 calories, 0g protein, 121g carbs, 0g fat.

Most of the energy and carbohydrates in a serving come from the apple cider and pomegranate juice, which also contribute most of the sugars. The drink has very little protein or fat; pair a glass with a savoury snack that includes a source of protein, such as hummus or nuts, to make the plate more filling.

Choosing the juices

Apple cider: use fresh cider for the rounded apple flavour at the heart of the drink.

Pomegranate juice: freshly squeezed juice or 100% pomegranate juice both work. A blend or sweetened drink may change the balance, so check the label if you want the pomegranate flavour to stay pronounced.

Working with whole spices

Cracked allspice: cracking the berries helps release their flavour into the liquid. Crack them lightly so they are easier to strain out.

Whole spices: cloves, cinnamon and star anise infuse the cider as it warms and steeps. Keeping them whole makes straining straightforward and avoids a gritty drink.

Gentle heat and steeping

Heating: keep the pan over medium-low heat and stop just short of a boil. A gentle warm-up gives the spices time to infuse without reducing the juices.

Steeping: cover the pan and leave the mixture for two hours off the heat. This longer rest develops the flavour; strain only when the steep is complete.

Serving it hot or cold

Hot: strain the cider and serve it warm with a cinnamon stick. If it has cooled, reheat it gently rather than bringing it to a boil.

Cold: chill the strained drink and serve it straight from the fridge. It makes a useful make-ahead option when you want to keep the hob free for other dishes.

What to serve alongside

The drink is fruity and sweet, with aromatic spice, so it pairs well with savoury snacks or a spread of small bites. Offer it alongside food with crisp or salty textures for contrast.

For a gathering, serve it in heatproof mugs when warm, or glasses when chilled. Keep extra cinnamon sticks nearby for anyone who would like a garnish.

Recipe notes & tips

• Use a saucepan large enough to hold all the liquid with room to spare.
• Crack the allspice berries lightly so they release flavour but are easy to strain.
• Keep the heat low and avoid letting the mixture boil.
• Cover the pan during the two-hour steep to retain the drink’s aroma.
• Use a fine-mesh sieve to catch the small spice fragments.
• Reheat leftovers gently and stop once the drink is warm.

Variations

• More citrus: add a few strips of orange peel during the steep, then strain them out.
• Less sweetness: use a less-sweet apple cider, if available, to keep the fruit flavour more tart.
• Extra spice: add a small piece of fresh ginger for a sharper, warming note.
• Chilled serve: refrigerate the strained drink and serve it cold.
• Garnish choice: offer a cinnamon stick in each glass for an aromatic finish.

Common mistakes to avoid

• Boiling the mixture: it can reduce the juices and intensify their sweetness; keep the heat gentle and stop just below boiling.
• Skipping the steep: the spices need the full two hours off the heat to infuse; cover the pan and give them time.
• Leaving spices in the drink: they can make the flavour stronger over time; strain the cider after steeping.
• Using a coarse sieve: small spice fragments may remain; strain through a fine-mesh sieve.
• Reheating too vigorously: a rolling boil can alter the flavour; warm leftovers gently.

How to store

Refrigerate strained leftovers in a covered container and use within 3–4 days. Serve cold or reheat gently on the hob until warm.

Frequently asked questions