Hot Mulled Apple Cider is a cozy, warming drink perfect for chilly days. It’s full of rich apple flavor mixed with comforting spices like cinnamon, cloves, and a hint of orange zest. The aroma alone makes any room feel snug and inviting, and the steam rising from your mug feels like a little hug on a cold afternoon.
I love making this at home because it fills the kitchen with a lovely scent that reminds me of holiday gatherings and quiet evenings by the fire. One of my favorite tricks is to simmer it slowly so the spices soak in deep and the cider gets just the right touch of sweetness. It’s easy to make, and everyone always asks for seconds.
Hot Mulled Apple Cider is wonderful on its own or paired with simple snacks like fresh apples, warm bread, or even a slice of pie. I like to serve it in mugs with a cinnamon stick for stirring, which makes it look as nice as it tastes. It’s a great way to bring a little joy and warmth to any day, especially when the weather turns cold and you just want to slow down and enjoy a quiet moment.
Key Ingredients & Substitutions for Hot Mulled Apple Cider
Apple Cider: Using unfiltered apple cider gives the drink a rich, fresh apple taste. If you can’t find unfiltered, good-quality filtered cider or even fresh apple juice work well. Avoid clear apple juice as it’s too sweet and lacks depth.
Cinnamon Sticks: These add warmth and aroma. You can substitute with ground cinnamon if needed, but stick to about 1 teaspoon to avoid bitterness.
Star Anise & Cloves: Both give the cider a spicy, fragrant kick. If you don’t have star anise, a small pinch of ground anise seed can help. Cloves add depth but be careful—they can overpower if too many are used.
Orange & Apple Slices: Fresh fruit adds brightness and a natural tang. If oranges are not available, a splash of orange juice or a few drops of orange extract will work.
Brown Sugar or Maple Syrup: They sweeten the cider naturally. You can swap for honey or agave syrup if preferred, adjusting to taste.
Optional Alcohol: Dark rum or brandy gives warmth and depth in adult versions. You can skip this for a family-friendly version or add a non-alcoholic spice syrup instead.
How Do You Make Mulled Cider without Boiling Off the Flavors?
Heating the cider slowly is key. Boiling can burn off the fresh apple taste and makes spices bitter. Here’s how to do it:
- Put all ingredients in a pot over low heat.
- Allow the cider to warm gently until steaming, not boiling.
- Simmer for 20-30 minutes for good spice infusion; up to an hour if you want stronger flavors.
- Stir occasionally to help dissolve sugar and mix spices.
- Remove from heat before serving to keep the fresh taste intact.
If using a slow cooker, set it to low and let the cider warm for 1-2 hours. This hands-off method keeps the flavors balanced and lets you enjoy the cozy aroma throughout the day.
Equipment You’ll Need
- Large pot or slow cooker – perfect for warming the cider gently without boiling.
- Fine mesh strainer – helps remove whole spices and fruit slices before serving for a smooth drink.
- Wooden spoon – great for stirring and mixing the spices evenly into the cider.
- Heatproof mugs or glasses – keeps the drink warm and looks nice for serving.
- Citrus peeler or knife – handy for slicing oranges and apples thinly.
Flavor Variations & Add-Ins
- Add fresh ginger slices for a spicy kick that complements the cinnamon well.
- Swap star anise for a few crushed cardamom pods for a floral, slightly citrus flavor.
- Stir in a splash of cranberry juice for extra tartness and a pretty pink color.
- For a richer drink, add a cinnamon stick and a splash of bourbon or spiced rum just before serving.
How to Make Hot Mulled Apple Cider
Ingredients You’ll Need:
For the Cider:
- 1 gallon apple cider (unfiltered if possible)
- 3 cinnamon sticks
- 4 whole star anise
- 6 whole cloves
- 1 orange, thinly sliced (plus extra slices for garnish)
- 1 apple, thinly sliced (plus extra slices for garnish)
- ¼ cup brown sugar or maple syrup (adjust to taste)
- Optional: ½ tsp freshly grated nutmeg
- Optional: ½ tsp allspice berries
- Optional: ¼ cup dark rum or brandy (for adult version)
How Much Time Will You Need?
The whole process takes about 35 to 45 minutes. This includes about 10 minutes for prepping and slicing the fruit, then 20 to 30 minutes gently heating and simmering the cider so the spices can fully infuse without boiling off the flavors.
Step-by-Step Instructions:
1. Combine Ingredients in Pot:
Pour the apple cider into a large pot or slow cooker. Add the cinnamon sticks, star anise, cloves, and if you like, the nutmeg and allspice berries. Stir in the brown sugar or maple syrup until it’s fully dissolved.
2. Add Fruit Slices and Heat:
Place the thin orange and apple slices into the cider and gently stir. Slowly warm the mixture over low heat—don’t let it boil! Let it simmer for at least 20 minutes, or up to an hour if you want stronger spice flavors.
3. Finish and Serve:
Give the cider a taste and add more sweetener if needed. Remove the pot from heat. If you want, stir in some dark rum or brandy just before serving for a warm kick. Pour the cider into heatproof mugs and garnish with fresh apple slices, a cinnamon stick, and an orange wedge on the rim for a beautiful, cozy presentation.
Can I Use Frozen Apple Cider for This Recipe?
Yes! Just make sure to thaw it completely in the refrigerator overnight before heating. Thawing slowly helps preserve the fresh apple flavor and ensures even warming.
How Long Can I Store Leftover Mulled Cider?
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm gently on the stovetop over low heat to avoid boiling off those lovely spices.
Can I Make Hot Mulled Apple Cider Ahead of Time?
Absolutely! Prepare and simmer the cider a few hours before serving, then keep it warm in a slow cooker on low. Just stir occasionally and add fresh garnishes before serving.
What Are Good Non-Alcoholic Substitutions for Rum or Brandy?
You can skip the alcohol entirely or add a splash of non-alcoholic spiced syrup or apple juice concentrate to boost richness without the booze.
