Warm Spiced Apple Cider

This warm mulled apple cider transforms ordinary apple cider into a fragrant, soul-warming beverage that fills your home with the scents of the season. The combination of cinnamon, cloves, and orange creates an irresistible aroma that beckons everyone to the kitchen, making this recipe perfect for holiday gatherings or quiet evenings by the fire.

I first made this mulled cider for a holiday party five years ago, and it has since become our family's signature winter drink. My children now associate the scent of this simmering cider with snow days and festive celebrations, often requesting it before I even suggest it.

Ingredients

• 8 cups apple cider not apple juice provides a richer, more complex flavor base than juice. Look for cloudy, unfiltered varieties for the most authentic taste
• 1 orange sliced adds bright citrus notes that balance the sweetness. Choose organic if possible since the peel infuses into the cider
• 3 cinnamon sticks provides that quintessential warm spice flavor. Ceylon cinnamon offers a more delicate taste than cassia variety
• 6 whole cloves brings aromatic warmth and subtle peppery notes. Buy whole cloves rather than ground for better flavor and easier removal
• 4 whole allspice berries contributes a complex flavor similar to a blend of cinnamon, nutmeg, and cloves. These small berries pack significant flavor
• 2 star anise optional adds a distinct licorice note that enhances the other spices. Its beautiful shape makes a lovely garnish
• 1–2 tbsp brown sugar or maple syrup optional to taste. Dark maple syrup adds a wonderful depth if you need extra sweetness

Step-by-Step Instructions

Combine Ingredients

Add apple cider, orange slices, cinnamon sticks, cloves, allspice, and star anise to a large pot. The combination of these ingredients creates the foundation of flavors that will infuse throughout the cider.

Bring to Simmer

Heat the mixture over medium heat until it reaches a gentle simmer. Bubbles should just barely break the surface rather than a rolling boil, which can make the cider cloudy and potentially bitter the spices.

Infuse Flavors

Reduce heat to low and allow the mixture to simmer uncovered for a full 30 minutes. This slow infusion process is crucial as it gives time for the oils from the spices and orange to fully release into the cider. The longer it simmers, the more pronounced the flavors become.

Adjust Sweetness

After infusing, taste the cider and add brown sugar or maple syrup if desired. Different brands of cider vary in sweetness, so adjusting to your preference is important. Add sweetener gradually, tasting as you go.

Strain if Preferred

Using a fine mesh strainer, remove the spices and orange slices if you prefer a smooth cider. This step is optional many people enjoy having the aromatics remain in the pot for continued flavor development and visual appeal.

Serve and Garnish

Ladle the hot cider into mugs and garnish with fresh orange slices and cinnamon sticks. The garnishes not only look beautiful but continue to add subtle flavor notes as you sip.

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The star anise is truly the secret hero in this recipe. I discovered its impact accidentally when I ran out during one batch and immediately noticed something was missing. Its distinctive licorice flavor creates a bridge between the other spices, making the entire blend more harmonious. Now I keep extra star anise on hand just for this cider.

Make-Ahead Magic

This mulled cider actually improves with time. I often make it a day ahead and refrigerate it, then gently reheat before serving. The spices continue to infuse, creating an even more complex flavor profile. When reheating, be careful not to boil it vigorously as this can make the cider taste bitter. Just warm it slowly over medium-low heat until steaming.

Storage Solutions

Leftover mulled cider can be refrigerated for up to 3 days in an airtight container. The flavors will continue to develop, making it even more delicious on day two. For longer storage, you can freeze the strained cider in freezer-safe containers for up to 3 months. This makes an excellent base for apple cider popsicles during warmer months or can be thawed for a quick warm beverage when unexpected guests arrive.

Flavor Variations

While this classic recipe stands perfectly on its own, there are countless ways to customize it to your taste preferences. Try adding 2 tablespoons of fresh ginger for a spicy kick that also aids digestion. A few cardamom pods bring an exotic, slightly floral note that pairs beautifully with the other warming spices. For special occasions, try studding the orange slices with additional cloves before adding them to the pot both beautiful and aromatic. During apple season, I sometimes add a couple of sliced apples to the pot for added fruitiness.

Serving Suggestions

This mulled cider pairs wonderfully with autumn and winter desserts, especially apple crisp, pumpkin pie, or gingerbread cookies. For a memorable holiday breakfast, serve it alongside cinnamon rolls or a hearty breakfast casserole. If serving at a gathering, set up a self-serve station with the hot cider in a slow cooker and various garnishes and mix-ins like caramel sauce, whipped cream, and cinnamon sticks so guests can customize their own mugs.

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Recipe FAQs

→ Can I make mulled cider in advance?

Yes! You can make mulled cider up to 3 days in advance. After cooking, allow it to cool completely, then store in the refrigerator. Reheat gently on the stovetop or in a slow cooker when ready to serve.

→ What's the difference between apple cider and apple juice?

Apple cider is raw, unfiltered apple juice that still contains pulp and sediment. It has a more robust, complex flavor that makes it ideal for mulling. Apple juice is filtered and pasteurized, resulting in a clearer, sweeter, and less complex flavor profile.

→ How do I store leftover mulled cider?

Let leftover cider cool completely, then transfer to an airtight container and refrigerate for up to 5 days. Reheat portions as needed over low heat on the stovetop.

→ Can I make this in a slow cooker instead?

Absolutely! Combine all ingredients in a slow cooker and cook on low for 3-4 hours. This method is perfect for parties as it keeps the cider warm throughout the event without requiring stovetop attention.

→ What alcoholic spirits pair well with mulled cider?

Dark rum, bourbon, and brandy all complement mulled cider beautifully. Add 1-2 oz per serving just before serving (not during the simmering process to preserve the alcohol content).

→ Can I use ground spices instead of whole spices?

While whole spices are preferred for their robust flavor and easy removal, you can substitute with ground spices in a pinch. Use 1/4 teaspoon ground cinnamon, 1/8 teaspoon ground cloves, and 1/8 teaspoon ground allspice. Strain through a fine-mesh sieve or coffee filter before serving.