Spiced Apple Cider
Warm spiced apple cider with mulled wine spices. Easy simmer method, alcohol add-ins, and quick tips for citrus, vanilla, or brandy.
When we originally made our mulling blend, we thought of the movie "It's a Wonderful Life." Jimmy Stewart's angel asked the bartender for a glass of mulled wine, "heavy on the cinnamon, easy on the cloves." He got it exactly right, as too many cloves can overpower the other spices and make the overall flavor somewhat bitter. We made our blend exactly to the angel's instructions! In addition to hot apple cider, the mulling spices are wonderful to make mulled red wine (use 1 tablespoon per 750 ml bottle) or holiday brandy.
Yield: Up to 12 servings
- Use whole mulling spices in a muslin bag or tea ball to keep the cider clear and easy to strain.
- Pre-simmer the spice bag in water for 15 minutes to draw out strong oils and avoid bitter flavors.
- Simmer cider gently up to an hour; add brandy, calvados, or cognac after heating to retain aroma.
Spices
Featured in this Recipe
Preparation Instructions:
The most convenient way to use mulling spices is to place them in a muslin bag, but a tea strainer will work just as well.
*Heat a small pot of water, about 4 or 5 cups. Place the bag of mulling spices in water, and simmer for about 15 minutes This step releases the stronger essential oils in the spices and makes for a well rounded flavor profile.
Dump out water and save the bag bag of spices. In a large pot, add the apple cider, spices, and bring to a simmer. Lower the temperature so the cider is just simmering with small bubbles. Simmer for up to an hour.
Pour cider into cups and garnish each cup with a cinnamon stick stirrer.
*For a stronger spiced apple cider, skip the water simmering step and add the spices right to the simmering apple cider.
thespicehouse.com
More About This Recipe
You can also customize this recipe in many ways. Try using pear cider or even white grape juice instead of apple cider. Add lemon or orange peel to the pot for some citrus flavors. Let a vanilla bean steep in the pot for an extra luxurious flavor. Norman apple or pear brandy (calvados) or cognac go really well with this recipe. If you have a twist on the recipe, let us know in the comments below!
Frequently Asked Questions
What are mulled wine spices?
Mulled wine spices are a mix of warming whole spices like cinnamon sticks, cloves, nutmeg, allspice, and sometimes star anise. They are best used whole so you can steep and remove them easily.
Why simmer the spice bag in water first?
Simmering the spice bag in water for about 15 minutes pulls out the stronger essential oils and rounds the flavors. This prevents any single spice, especially cloves, from tasting bitter or overpowering the cider.
How long should I simmer the cider with spices?
Bring the cider to a gentle simmer with the spice bag and keep it at small bubbles for up to an hour. Taste at 20 to 30 minutes and stop when the balance suits you. Longer simmering deepens the spice flavor.
Can I use ground spices instead of whole spices?
You can, but ground spices will cloud the drink and can make it gritty. If you use ground spices, use much less and strain thoroughly. Whole spices in a muslin bag or tea strainer are recommended.
How much alcohol should I add and when?
For 1 gallon of cider, add about 1/2 to 1 cup of brandy, calvados, cognac, or dark rum to taste. For individual servings, add 1 to 2 ounces per cup. Add the alcohol after heating or warm gently so you keep the aroma without boiling off the spirit.
Can I make spiced cider ahead and store it?
Yes. Remove the spice bag, cool the cider, and refrigerate up to 3 to 4 days. Reheat gently before serving. You can freeze unsweetened, unspiked cider for 2 to 3 months and add alcohol after thawing.
What are good variations or add-ins?
Swap apple cider for pear cider or white grape juice. Add strips of lemon or orange peel, a split vanilla bean, or a splash of maple syrup for sweetness. Garnish each cup with a cinnamon stick for stirring and presentation.
What are mulled wine spices?
Mulled wine spices are a mix of warming whole spices like cinnamon sticks, cloves, nutmeg, allspice, and sometimes star anise. They are best used whole so you can steep and remove them easily.
Why simmer the spice bag in water first?
Simmering the spice bag in water for about 15 minutes pulls out the stronger essential oils and rounds the flavors. This prevents any single spice, especially cloves, from tasting bitter or overpowering the cider.
How long should I simmer the cider with spices?
Bring the cider to a gentle simmer with the spice bag and keep it at small bubbles for up to an hour. Taste at 20 to 30 minutes and stop when the balance suits you. Longer simmering deepens the spice flavor.
Can I use ground spices instead of whole spices?
You can, but ground spices will cloud the drink and can make it gritty. If you use ground spices, use much less and strain thoroughly. Whole spices in a muslin bag or tea strainer are recommended.
How much alcohol should I add and when?
For 1 gallon of cider, add about 1/2 to 1 cup of brandy, calvados, cognac, or dark rum to taste. For individual servings, add 1 to 2 ounces per cup. Add the alcohol after heating or warm gently so you keep the aroma without boiling off the spirit.
Can I make spiced cider ahead and store it?
Yes. Remove the spice bag, cool the cider, and refrigerate up to 3 to 4 days. Reheat gently before serving. You can freeze unsweetened, unspiked cider for 2 to 3 months and add alcohol after thawing.
What are good variations or add-ins?
Swap apple cider for pear cider or white grape juice. Add strips of lemon or orange peel, a split vanilla bean, or a splash of maple syrup for sweetness. Garnish each cup with a cinnamon stick for stirring and presentation.
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