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Mulled Apple Cider

Photo Credit
Ekaterina Kondratova/Shutterstock
The Editors
Yield
Serves 8 to 10.
Category
Beverages
Course
Other
Preparation Method
Cook
Sources
Traditional Holiday Recipes
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During apple season, enjoy a cup of Mulled Apple Cider. “Mulled” simply means that the cider is heated with spices. It’s similar to steeping tea. Plus, it fills the house with a delicious fragrance. This is the ultimate autumn treat!

If possible, use unpasteurized apple cider for the best taste. For an extra special treat, hand-press your own cider! Adults may add bourbon or rum if desired. Just pour a tablespoon into an empty mug and pour the mulled cider on top. 

 

Ingredients
1 gallon apple cider
8 to 10 whole cloves
3 cinnamon sticks, broken into pieces
1 lemon or orange, sliced crosswise
2-inch piece fresh ginger, cut into thin slices (optional)
Star anise and other spices (optional)
Instructions
  1. In a large stainless steel or enameled pot, combine all ingredients. Slowly bring just to a boil, then reduce heat and simmer, uncovered, for 30 minutes.
  2. Strain the mixture through a fine sieve into a heat-proof pitcher or serving bowl and serve warm. Note: You can also use a spice bag and remove it when done simmering.

 

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The Old Farmer's Almanac Editors

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Comments

Bob (not verified)

3 months 1 week ago

I realize this is a tad early, but I am trying to plan ahead. I am a HUGE mulled cider fan during the fall and winter months. After trying various things I started grinding and pressing my own cider a few years ago. What an amazing difference in taste! I have a question though. When I heat the freshly pressed cider with the spices it will often separate after a while. I get a foamy (sort of) blob that I usually try to spoon out. I don't get this with store purchased cider or juice. I know the fresh stuff isn't pasteurized so maybe that is the cause? Is there a way to avoid that from happening? Should I try to heat the cider to pasteurize it first before making mulled cider? Any suggestions would be much appreciated!

Hi, Bob. It would be best to heat the cider before adding the spices to it. It will still form a foam, which is normal, and you are correct to just skim it off. 

Dixie (not verified)

2 years 11 months ago

The recipe calls for a stainless steel or enameled pot. I have neither. Is there an alternative? Will using a different kind of pot be dangerous?

Hi, Dixie. Using aluminum or copper would result in a metallic taste. We highly recommend using either stainless steel or an enameled pot. Perhaps you could borrow one from a friend or neighbor when you make this recipe.

Joan Clow (not verified)

3 years 1 month ago

Your recipe looks good and I am going to make some over our outdoor fire pot this winter. I see star anise in the picture, but none in the recipe. Were they left out, or was it just a stock picture you used? Thank you for all of your good recipes and garden suggestions.

We do not include star anise in our recipe, but feel free to add it (and other spices) to your cider! Changing the flavor profile is one good way to make sure you never get tired of the “same” recipe!

I had the same question about them photo containing star anise. I was so glad to see that it was already answered. I love star anise and can't wait to add it this year!

I thought anise was black licorice. I have never used any such flavoring and can't imagine it in a hot mulled cider. Does star anise truly have the flavor of black licorice? If not, can you tell me what it tastes like? It is so pretty.