A favorite candy came to mind when we tried this spicy drink—those little “red hots” that burned your tongue but felt so good in your mouth. This is spicy, cinnamon-y, with just enough of an overtone of peppery fire to make your eyes water.

1 gallon (3.8 L) cider

1 or 2 habanero or jalapeño peppers, seeded and sliced

6 cinnamon sticks

In a slow cooker, combine the cider, jalapeños, and cinnamon. Cover and cook on low for 2 to 3 hours or on high for 1 to 2 hours, or until the desired spiciness is reached. After the first hour, taste test for heat at half-hour intervals.

Strain out and discard all solids. ...

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