Hot Ginger-spiced Apple Cider

Still glowing from my previous ginger juice experiments, I took the cold weather as an opportunity to spice up the winter-time favorite hot apple cider.

Break out your Jack LaLanne power juicer and juice approximately 1/2 lbs of ginger root. You should get around 150 mL (more than half a cup) of juice. It is also possible to use a ginger grater to collect the ginger juice; it will simply take more time and effort. Here's a discussion.

Next, juice enough apples to make 1 liter of apple juice; probably around 8 large apples. Store-bought apple cider will also suffice for this, but you've got the juicer out, why not use it?

You may want to exclude the rind of the orange. I believe it can leave a slight bitter flavor.

Spices:
whole cinnamon
freshly grated nutmeg
whole cloves
allspice

After the apple juice and spices have simmered for a while (5-10 minutes; until it smells awesome), add the ginger juice and immediately serve. By simmering, you are trying to infuse the flavor of the spices into the juice. While strong in flavor, the ginger juice will quickly oxidize, which significantly changes its character. So, I didn't want the ginger juice on the heat for very long.

Serve with whole cinnamon sticks.

The ginger will kick! Your sinuses will open, and you'll feel warm and wonderful.