- 1 gallon apple cider
- 1 whole nutmeg, split in half
- 8 whole cloves
- Two 3- or 4-inch cinnamon sticks
- 5 green or white cardamom pods, gently bruised with the side of a knife or the bottom of a jar
- 5 black peppercorns
- 3 allspice berries
- Small pinch of saffron (about 10 threads)
- Place all the ingredients in the slow cooker. Cover and cook on LOW for 4 to 6 hours.
- Serve hot, straining out the spices.