Hot Mulled Apple Cider

It’s hard to imagine that with all the fragrant notes of orange, cinnamon, ginger, and clove that Mulled Apple Cider tastes better than it smells, but sipping is believing. While other fall flavors may get more press, this hot apple cider has a tart edge while being sweet, spiced, and warm. Want it fuzzy too? Spiked apple cider is just a shot (glass) away!

Jump to:

• Mulled Cider Spices
• Apple Cider, Not Juice
• How to Make Mulled Apple Cider
• Recipe Notes and Tips
• Help, My Cider Is Grainy!
• How to Serve Mulled Cider
• Hot Mulled Apple Cider
• Ratings

Far be it from me to desecrate pumpkin spice, but long before cinnamon, ginger, cloves, allspice, and nutmeg were seasoning lattes, they were just common mulling spices used to warm the hearts, souls, and seasonal alcoholic beverages of long-dead ancestors and still-living Renaissance Faire aficionados.

These spices are a key ingredient in the hot apple cider that has been a staple of autumnal gatherings throughout my life. Back in the day, we didn’t have apple cider scented candles. Our grandmas did things like shove cloves into apples and oranges, and boil them on the stove to the point of fire hazard. Eventually our moms figured out you can do the same thing in a crockpot, plus add alcohol, plus drink it. Tastier and “safer.”

And yes, all this goes back almost a millennium to things like wassail and grog. We didn’t invent spiked apple cider. We’re just the next step in its evolution.

I’ve personally enjoyed mulled cider at Thanksgiving, Halloween parties, Football Sundays, Football Mondays, and a 5-year old’s birthday party in October (non-alcoholic, of course, with “optional add-ins” for the grownups). And honestly, hot apple cider works through the entire fall and winter holiday season, because it not only tastes great, (and I cannot stress this enough) it makes your entire home smell amazingly seasonal.

Apple cider cocktails are a holiday favorite in our house! Try our apple cider hot toddy for a warm sip on Christmas Eve, or offer apple cider sangria for Thanksgiving or at your holiday party.

Mulled Cider Spices

There’s a lot of personal preference built into a mulling recipe, but for any mulled apple cider mix there are four basic ingredients you’ll want to incorporate:  cinnamon sticks, whole cloves, ginger, and orange slices. From there, you can have fun and customize.

Here’s our list of must-haves for a flavorful, spice-forward mulled cider recipe:

• Oranges:  if you can get your hands on Valencias, do it. They’re at peak through October and are beautifully balanced between sweet and tart. Navel oranges will also work; avoid smaller citrus like clementines.
• Fresh Ginger Root:  use fresh and slice thinly for the most flavor.
• Brown Sugar:  optional, but a nice complement. You can also use a couple tablespoons of maple syrup.
• Cinnamon Sticks*
• Whole Cloves*
• Whole Allspice Berries*
• Cardamom Pods*
• Star Anise*

Pro-Tip: it’s important to use whole spices; do not try to incorporate ground spices. Spices do not dissolve and will upset both the flavor and texture of a mulled beverage. If you can’t find a whole spice version, it’s better to eliminate than substitute for ground.

Apple Cider, Not Juice

It’s important to use cider, not apple juice, for this recipe. The easiest way to spot the good stuff:  apple cider should appear slightly “cloudy” and usually contains sediment at the bottom or floating throughout.

But the best way to ensure you’re getting that raw, unfiltered goodness is to head to the refrigerated section and check the label. If you see any of the following, put it down:

• coloring (specifically, caramel coloring)
• other fruit juices
• any kind of preservatives – pasteurized is ok, but real apple cider has virtually no shelf life and must be refrigerated
• added spice, like cinnamon, so you can control the flavor
• added sugar – now, this MAY be unavoidable as plenty of companies do add sugar to their cider. Steer clear if you can, but if you can’t, I recommend not adding additional sugar when mulling

Buyer beware! Some companies call juice “cider” as an autumnal marketing ploy – always read the fine print to be sure.

How to Make Mulled Apple Cider

Sugar, and spice, and everything nice – that’s what Mulled Apple Cider is made of! Crockpots and dutch ovens aren’t just for stews – cozy up with this aromatic brew of apple cider, fresh orange and ginger, and mulling spices. Mulled cider is so easy, and chock-full of classic fall flavors. Simmer away on the stovetop, or put that slow cooker to good use.

Pro-Tip: the crockpot is terrific for large batches and parties because it works as a serving vessel, frees up cooking space on the stove, and keeps the warm!

On the Stovetop

1. Combine the apple cider, oranges, ginger, and whole spices in a large soup pot or dutch oven over medium high heat.
2. Bring the liquid to a boil, then reduce to simmer.
3. Cover and simmer for at least 30 minutes, and up to 2 hours.
4. Optional:  strain the mulled cider from the fruit and spices, and serve warm with garnishes.

In the Slow Cooker

1. Combine the apple cider, oranges, ginger, and whole spices in your slow cooker/crock pot.
2. Seal the slow cooker and program to low for 4 hours.
3. Optional:  strain the cider, then return to the slow cooker.
4. Program to the “warm” setting to keep the mulled cider at the ideal temperature.

Recipe Notes and Tips

• Simmer, don’t boil, so the liquids don’t reduce.
• The longer the cider simmers, the more intense the spices will be.
• If spiking, add the alcohol directly into each mug – the heat will burn off all the alcohol if you simmer it with the cider.
• You can add your spices (ginger, cinnamon, clove, etc.) to a sachet of cheese cloth so they’re not floating free in the cider, but leave the oranges loose so they don’t get crushed.
• Garnish with fresh fruit. Simmering with orange and ginger slices adds great flavor, but the fruit will eventually sink and discolor as the cider simmers. Cut fresh fruit and garnish for an optional garnish.
• Garnish trick:  when we serve apple cider punch for parties, we like to garnish the mulled apple cider with alcohol with apple slices and the mulled apple cider without alcohol with orange slices. It’s an easy way to visually identify one from the other quickly!
• Want a more authentic Wassail? Add 1.5 cups orange juice and ¾ cup pineapple juice.

Help, My Cider Is Grainy!

This is perfectly normal! The particulates from fresh cider will settle to the bottom of the pot, along with tiny bits of spices as they simmer and fall apart. Stir them back into the cider – they’re delicious. Alternatively, place a few layers of cheesecloth over a fine mesh sieve and strain.

How to Serve Mulled Cider

Mulled apple cider can be enjoyed ladled straight from the pot to a mug, but you can also dress it up:

• Top with whipped cream. This is amazing, and basically tastes like liquid apple pie.
• Add freshly shaved nutmeg.
• Add fresh orange slices or thinly sliced apples.

Mulled cider is also perfect with a little something extra. Don’t forget – “spike” just prior to serving so you don’t cook off the alcohol.

• Bourbon and Apple Brandy:  add ½ ounce of bourbon and ¼ ounce of brandy to each glass.
• Spiced Rum:  add ¾ ounce per glass.
• Jack Daniel’s Tennessee Apple:  this is an apple liqueur infused whiskey, and relatively low in alcohol content; add 1 ounce per drink.

Did you make this Mulled Apple Cider? I’d love to know how it turned out! Leave a comment and a rating below.

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