Mulled Apple Cider
This mulled apple cider recipe uses cloudy unfiltered cider and whole spices for a cozy fall drink that is ready in 40 minutes and stays alcohol-free for all ages.
Equipment
- Large Dutch oven or heavy stockpot - 3 quarts or larger
- Fine-mesh strainer - for removing spices and orange
- Mesh spice bag or cheesecloth - (optional but tidy) for bundling loose spices
- Soup Ladle - for pouring into mugs
- Microplane grater - for fresh nutmeg
- Heatproof glass mugs - for serving
- Slow cooker - (optional) for hands-off keep-warm option
Ingredients
- 8 cups fresh unfiltered apple cider - 1.9 L / 2 quarts, the cloudy kind, not filtered juice
- 4 cinnamon sticks - whole
- 1 tablespoon whole cloves - about 10
- 3 star anise pods - whole
- 1 teaspoon whole allspice berries
- 4 cardamom pods - lightly crushed (optional)
- 1 fresh ginger - 2-inch / 5 cm piece, thinly sliced
- 1 medium orange - sliced into rounds, plus extra slices for garnish
- 2 to 3 tablespoons pure maple syrup - 30 to 45 ml (optional, to taste)
- ⅛ to ¼ teaspoon freshly grated nutmeg - (optional)
- ¾ cup bourbon, spiced rum, or brandy - 180 ml (optional adult version)
Instructions
- Set a large pot over medium heat and add the cinnamon sticks, cloves, star anise, allspice berries, and crushed cardamom pods. Toast for about 2 minutes, shaking the pot once or twice, until fragrant. Watch closely so they do not scorch.
- Pour in all 8 cups of fresh apple cider. Add the sliced ginger and orange rounds, tucking them into the liquid. If using a spice bag, add the toasted spices to the bag first, then drop it in. Otherwise let the loose spices float free and plan to strain later. Give everything one gentle stir.
- Raise the heat to medium-high just until you see the first small bubbles break the surface. The moment it begins to bubble, lower the heat to low so it barely simmers. Do not let it reach a rolling boil.
- Let the cider simmer gently, uncovered, for 25 to 30 minutes. Skim off any pale foam that gathers on top with a spoon. Around the 20-minute mark, taste and remove the star anise if the licorice note is getting strong.
- Stir in 2 to 3 tablespoons of maple syrup, starting with less. Grate in ⅛ to ¼ teaspoon of fresh nutmeg. Taste again and adjust, adding more maple syrup only if needed.
- Turn off the heat. Lift out the spice bag, or pour the cider through a fine mesh strainer into a clean pot or heatproof pitcher. If making a spiked version, stir in the bourbon, rum, or brandy now. Ladle into heatproof mugs, garnish with a fresh orange slice and a cinnamon stick, and serve hot.
Notes
- Toast before you pour: Toasting the whole spices in the dry pot for two minutes before the cider goes in pulls noticeably more aroma out of them than skipping that step.
- Keep it under a boil: A hard boil drives off the delicate aromatics and can make the cider taste bitter. Aim for a lazy simmer, roughly 180 to 190°F (82 to 88°C).
- Use whole spices only: Ground spices leave grit and cloud the pot. Whole spices strain out clean.
- Add fruit for flavor, garnish with fresh fruit: The cooked orange gives up its flavor but looks dull by the end, so serve with a bright fresh slice on top.
- Sweeten at the end, not the start: Cider varies in sweetness. Taste first, then add maple syrup only if needed.
- Bundle the spices: A spice bag or cheesecloth pouch means no straining and no stray cloves in the last mug.
- Longer steeping means stronger spice: If you like it bolder, hold it on very low heat longer, but pull the star anise early so it does not dominate.
- Make it a slow cooker recipe: Combine everything in a slow cooker, cook on low for 3 to 4 hours or high for about 2 hours, then switch to warm to hold it for a party.
- Strain before storing: Keep the strained spices out of the storage jar because they keep steeping in the fridge and the cider goes overpowering by day two. Store in an airtight container in the refrigerator for up to 3 days.
- Freeze for longer storage: Cool completely, then freeze in an airtight container for up to 3 months. Thaw overnight in the fridge and reheat gently, giving it a good stir since the texture can separate slightly.
Nutrition
Serving: 1CupCalories: 130kcalCarbohydrates: 32gSodium: 10mgSugar: 28gVitamin C: 6mg
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