Mulled Apple Cider
Warm spiced apple cider — orchard-sweet, fragrant with cinnamon and clove, and easy to make alcoholic or alcohol-free.
Ingredients
- 1000 ml cloudy apple cider or pressed apple juice — use alcoholic cider for a spiked version
- 1 apple — thinly sliced
- 1 orange — sliced into rounds
- 2 cinnamon sticks
- 4 whole cloves
- 1 star anise
- 2 cm fresh ginger — sliced (optional)
- 60 ml spiced rum or apple brandy (optional)
Method
- Pour the cider or apple juice into a saucepan and add the apple, orange, cinnamon, cloves, star anise and ginger.
- Warm gently over a low heat until steaming — around 70°C — without letting it boil.
- Keep at that gentle heat for 15–20 minutes so the spices and fruit infuse.
- If spiking, stir in the rum or apple brandy at the end so its aromatics aren't cooked off.
- Ladle into warmed mugs, adding a fresh apple slice and a cinnamon stick to each.
How to serve
- Glassware
- Heatproof mug or stemmed glass
- Serve temperature
- Warm, around 60–65°C
- Garnish
- Apple slice, cinnamon stick
Mulled apple cider is, for many people, the friendlier face of the warm-drinks family. Where mulled wine can feel rich and grown-up, spiced cider is all orchard sweetness and comfort — golden, fragrant and endlessly adaptable. It’s the drink to make when you want something that pleases everyone, because the same pan works whether or not there’s alcohol in it.
The technique is the same gentle one that governs every good warm serve: heat slowly, never boil, and let time rather than temperature do the infusing.
Tips for better spiced cider
- Start with cloudy cider. Unfiltered apple cider or pressed juice carries far more flavour and body than the clear, pale kind.
- Balance the sweetness. Apple is naturally sugary, so a little citrus or fresh ginger keeps the drink lively rather than syrupy.
- Add spirit off the heat. If you’re spiking it, stir in the rum or apple brandy at the very end so you keep its warmth and aroma.
Variations
- Spiked: spiced rum, apple brandy (Calvados) or bourbon all suit it beautifully.
- Caramel apple: a spoonful of soft brown sugar or maple syrup deepens it into pudding territory.
- Extra orchard: a splash of pear juice alongside the apple makes it rounder and more floral.
Beyond cider
Apple and warm spice are one of winter’s great pairings, and they take just as well to spirits as they do to cider — gin and apple, in particular, make a clean, aromatic warm serve. If you enjoy this drink’s orchard-and-spice character, it’s worth exploring further among our glühwein alternatives.
Frequently asked questions
What kind of cider should I use?
Cloudy, unfiltered apple cider or pressed apple juice has the most flavour. For a spiked version use a dry alcoholic cider; for an alcohol-free drink, use cloudy apple juice and skip the spirit. Avoid clear, heavily sweetened juices, which taste thin once warmed.
How do I keep it from tasting too sweet?
A squeeze of lemon or an extra slice of orange balances the apple's natural sugar, and a little fresh ginger adds a savoury edge. If your cider is very sweet, cut it with a splash of strong black tea.
Can I make this in a slow cooker?
Yes. Add everything except any spirit, warm on low for an hour, then keep it on the lowest setting. Stir in the rum or apple brandy just before serving.
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