Shayla's Mulled Cider

The sea-side city of Ires experiences brutal winters. The winds lashing in from Bru Bay whip up snow and ice storms that would cause an ice troll to consider the noble tradition of hibernation. But, the Ires City Guard are no ninnies and their duties continue even in the depths of winter.

To combat the cold and keep feeling in your fingers, Captain Shayla Dormyr suggests copious amounts of mulled cider.


  • 2 quarts apple (or pear) cider
  • 1 cup triple sec (or if you’re feeling indulgent, Grand Marnier)
  • 1/4 cup dark raisins, packed
  • 1 apple, cubed
  • 3 star anise, whole
  • 1 cinnamon stick
  • 1 tsp. allspice, whole
  • 6 cloves, whole
  • 1/2 – 1 cup dark rum (add after simmering!)
  • ¬†1 slice of lime


Dump everything except the rum and lime slice into a pot and heat over the fire until it reaches a simmer. Dampen the fire and keep the cider mix at a low simmer for 20 minutes to a half-hour. Remove from the fire and add the rum, stir well. Then ladle the concoction into your mug and stuff the slice of lime into the mix. Allow to cool a bit and then, down the hatch it goes!

Shayla’s cider hints:

  • You’re not trying to recreate the Myres in your mug, so always use whole – not ground – spices.
  • Don’t boil the brew, simmer only or the spices will turn bitter.
  • Use dark or amber rum, clear rum is for sissies.
  • Cider goes best with a side of mallows. (Raven’s note – please remember, Shayla thinks all things go better with mallows.)