Light Mulled Cider

This light mulled cider takes a familiar formula and tilts it further towards the apple. By increasing the share of fresh apple juice and using a low-abv cider as the spirit-of-the-drink, you end up with something that tastes generously of orchard fruit and warm spice but barely registers as alcoholic. It is the version to make when you want a second mug without thinking about it.

How the balance differs

A standard mulled cider relies on the cider to do most of the talking, with juice as a softener. Here, the proportions are closer to even, which changes the personality of the drink. Fresh apple juice has a brighter, more direct fruitiness than even the best ciders, and once warmed with cinnamon, cloves and a strip of orange peel, it becomes the centre of the cup. The low-abv cider keeps a faint dry edge and prevents the drink from becoming too sweet, while contributing a touch of structure that pure juice lacks.

Heat carefully and serve hot

Keep the pan over a gentle heat. Warm mulled cider rewards patience: eight minutes at a low temperature pulls out the spice without scorching anything. If you have a thermometer, aim for somewhere around 70 °C; if not, watch the surface — once it shows a faint shimmer, you are there. Strain into a sturdy mug, drop the cinnamon stick back in, and serve straight away.

If you want a hot serve with a different signature — gin, apple, longer simmer — our Hot Apple Gin sits one step up the warmth scale.