The Ultimate Supremacy of Hot Apple Cider

Allison Clark

Staff Writer

Trudging through the wet and mucky fairgrounds, I stagger towards the keeper of the warmest of fall drinks and the sweetest of snacks: the apple cider and donut stand.

The reason for my approach was not originally to retrieve a steaming cup of cinnamony goodness, but to grab a warm bag of the donuts to share with my mom and sister. A true New England fall staple. However, I was tempted by the cashier to add a cup to my order for a few more dollars, and of course, I relented. Thus, my love for hot apple cider began.

I had never been a fan of hot apple cider, nor was I a big fan of cold apple cider either. My sister enjoys the Alpine Spiced Hot Apple Cider packets in the winter, and I often would peer into her mug with a look of dissatisfaction. I prefer herbal tea anyway. However, after giving it a whole-hearted try on that fateful fall day, I fell in love and will never repeat a bad word about cider.

According to the New England Apple Products website, they are estimated to produce 500,000 gallons of cider every fall, shipping the drink to stores across the East Coast. Now, those are the figures from just one of the major production companies in the region; imagine how much more is actually pressed every year.

Apple cider is a true New England staple, dating back to the colonial era. Families drink it on Thanksgiving, Christmas, and through the harsh winter nights we face each year. A perfect segue into my main point: cold apple cider, while tasty, isn’t really necessary. According to the Lyman Orchards website, a farm in Connecticut, the primary difference between apple cider and apple juice is that the cider is left unstrained. In contrast, the juice is strained and then pasteurized to extend its shelf life.

What I’m hearing is that there really is no significant difference between the two; one is filtered and the other isn’t, leading me to believe that we only really need one of each. I propose we designate apple cider as the hot apple drink, apple juice as the cold apple drink, and leave it at that. Now, I understand the appeal of the cinnamon and spices typically added to apple cider. A simple solution could be to create a spiced apple juice variety to ensure everyone is satisfied. I’m sure it’s already produced somewhere anyway.

Regardless of how you like your apple cider, it will forever remain a hallmark of a New England fall and will be a constant resident in my mug.