Mulled Apple Cider
This mulled apple cider recipe brings together fresh apple cider with warming whole spices like cinnamon sticks, cloves, and star anise, gently simmered until your entire home smells like a cozy fall candle.
Equipment
- Large pot or Dutch oven - At least 6-quart (5.7-liter) capacity
- Fine-mesh strainer or cheesecloth
- Ladle
- Cutting board
- Knife
- Spice bag or tea infuser - (optional)
- Slow cooker - (optional, for keeping warm at parties)
- Heat-resistant measuring cup
Ingredients
- 1 gallon fresh apple cider - 3.8 liters, unfiltered/cloudy for best flavor
- 4 sticks cinnamon sticks
- 1 tablespoon whole cloves
- 1 tablespoon whole allspice berries
- 3 star anise
- 1 orange - sliced into rounds
- 1 lemon - sliced into rounds (optional, for brightness)
- 3 tablespoons brown sugar, honey, or maple syrup - adjust to taste
- 1 teaspoon whole black peppercorns - optional, for subtle heat
- 0.5 teaspoon freshly grated nutmeg
For the Alcoholic Version (Optional)
- 1 to 2 cups bourbon, spiced rum, or brandy - 240 to 480 ml, added at the end
For Garnish (Optional)
- extra cinnamon sticks
- orange slices
- caramel sauce - drizzle on top
Instructions
- Wash the orange and lemon thoroughly. Slice the orange into 1/4-inch (6 mm) rounds. Slice lemon the same way if using. Set aside.
- Gather cinnamon sticks, cloves, allspice berries, star anise, and peppercorns if using. Optionally place all whole spices into a reusable spice bag or cheesecloth for easy removal.
- Pour the apple cider into your large pot or Dutch oven. Add the sliced orange rounds (and lemon, if using), whole spices or spice bag, and grated nutmeg. Stir gently to combine.
- Place the pot over medium-low heat. Bring to a gentle simmer, not a boil (target 160-165°F / 71-74°C). Heat slowly for about 10 minutes until steaming and fragrant.
- Add the sweetener starting with 2 tablespoons, stir to dissolve, and taste. Adjust with remaining tablespoon if desired, keeping in mind sweetness will concentrate as it simmers.
- Continue simmering on low heat for an additional 15 to 20 minutes, stirring occasionally. Do not exceed 45 minutes total simmering time to prevent bitterness.
- If making an alcoholic version, remove from heat and stir in 1 to 2 cups of bourbon, spiced rum, or brandy. Return to lowest heat to keep warm, but do not bring back to a simmer.
- Remove from heat. If using a spice bag, lift it out and discard. Otherwise, strain the cider through a fine-mesh strainer into a bowl or pitcher. Ladle into mugs and garnish as desired. Serve immediately.
Notes
- Always simmer gently, never boil, to preserve the delicate apple flavor and prevent bitterness.
- Use unfiltered, cloudy apple cider for the richest apple flavor and body.
- Fresh whole spices make a significant difference. Replace any spices older than 2 years.
- Do not steep whole spices for more than 45 minutes total, as cloves can turn bitter.
- You can make this up to 3 days ahead. Strain out spices before storing in the refrigerator.
- For parties, transfer the finished cider to a slow cooker set to "warm" for 4-6 hours of serving.
- Taste and adjust sweetness gradually. Fresh apple cider varies widely in sweetness.
- Try variations like adding fresh ginger, cranberry juice, or pear nectar for different flavor profiles.