Instructions
Pour apple cider into a large Dutch oven and bring to a bare simmer over medium-low heat.
As the cider warms, toast cloves, cardamom pods (cracked), cinnamon sticks, star anise pods, and coriander seeds over medium-high heat in a large stainless-steel skillet, tossing constantly, until fragrant and toasty, about 3-5 minutes.
Add the toasted spices, along with lemon (sliced into 1/2-inch rounds) and ginger (2-inch knob, sliced), to the cider. Let sit, barely simmering (the pot shouldn’t bubble at all, just gently steam), for 4 hours.
Remove from heat and stir in maple syrup and bourbon, whiskey, or dark rum. Serve in mugs, garnished with the remaining cinnamon stick.
// Slow cooker: Set to high, pour in the cider, then proceed with the recipe as directed. If you notice the cider bubbling at any point, reduce to low.