Warm up from head to toe with this cozy mulled apple cider made from fresh apples and a blend of warming spices. Simmer it on the stove or in a slow cooker for an inviting, crowd-pleasing drink perfect for fall, winter, and the holiday season.
Cozy, Versatile Recipe for Mulled Apple Cider
This spiced apple cider captures the flavors of the season and makes any gathering feel special. It fills your home with a delicious aroma and can be customized to your taste—sweet or lightly spiced, simple or rich with add-ins. You can make it entirely from scratch using chopped apples or speed things up with pre-made apple cider.
Combine apples with water, optional sweetener, and classic mulling spices, then simmer until the apples are soft and the spices are fully infused. Serve warm and garnish as you like.
The Ingredients
- Apples: Use any ripe apples, ideally a mix of sweet and tart varieties for balanced flavor.
Sweet apples: Honeycrisp, Golden Delicious, Gala, Fuji.
Tart apples: Granny Smith, Pink Lady, McIntosh, Jonagold.
- Water: The base for the homemade cider.
- Sweetener (optional): Brown sugar, coconut sugar, maple syrup, date syrup, or sugar-free alternatives to taste.
- Spices: Simple pantry spices make a fragrant mulled cider.
- Cinnamon (3 sticks or 2 tbsp ground)
- Pumpkin pie spice or apple pie spice (to taste)
- Allspice (whole or ground)
- Cloves (whole or ground)
- Ginger (fresh smashed or ground)
How to Add More Flavor to the Hot Mulled Cider
- Citrus zest: Add strips of lemon, lime, or orange peel (avoid bitter white pith) to brighten the drink.
- Cranberries: Fresh or frozen cranberries, or a splash of cranberry juice, add color and tartness.
- Berries: A handful of raspberries adds subtle depth.
- Other spices: Try star anise, crushed cardamom pods, vanilla bean, nutmeg, or a pre-mixed mulling spice blend.
- Caramel: Stir in caramel syrup or top with a drizzle and whipped cream for a dessert-like version.
How to Make Mulled Apple Cider
- 1) Rinse, core, and chop the apples. Place them in a large heavy-bottomed saucepan or Dutch oven with water, sweetener (if using), and the spices.
For more aroma, lightly toast whole spices in the pot before adding the apples.
- 2) Mix well, cover, and bring to a boil over high heat.
- 3) Once boiling, uncover and simmer for 30 minutes. Reduce the heat to low, cover, and simmer gently for 2½–3 hours until the apples are very soft and the flavors are infused.
- 4) Remove the pot from the heat and let it sit uncovered for an hour to cool slightly and let the flavors meld further.
If short on time, you can strain while still warm—exercise caution when handling hot liquid.
- 5) Strain the mixture through a fine-mesh sieve or nut milk bag into a large bowl or jug, pressing the pulp to extract all the juice. For an ultra-smooth cider, strain again through cheesecloth.
- 6) Reheat the strained cider if serving immediately, taste, and adjust sweetness if desired. Ladle into mugs and garnish with cinnamon sticks, orange or apple slices, or a dollop of whipped cream for a special touch.
FAQs
Yes. Add the ingredients to a slow cooker and cook on LOW for 6–8 hours or on HIGH for 3–4 hours. If using pre-made apple cider, LOW for 3–4 hours will suffice. Mash the apples toward the end to release more flavor, then strain and sweeten to taste.
Yes. Using unfiltered, unsweetened apple cider or raw apple juice speeds up the process. Simmer for at least 30–45 minutes to let the spices infuse.
Save the pulp for smoothies, stir it into oatmeal or overnight oats, use it in chia pudding or yogurt bowls, or mix it into baked goods for extra apple flavor.
In the U.S., apple cider is usually unfiltered, cloudy, and often unpasteurized, while apple juice is filtered and clearer. For mulled cider, unfiltered cider provides a fuller, more robust flavor when simmered with spices.
Top Recipe Tips and Notes
- Choose the best apples: Combine sweet, tart, and aromatic varieties for depth of flavor.
- Avoid overheating: A gentle, low simmer prevents bitterness and yields a smoother cider.
- Mash the cooked apples: Use a potato masher in the pot or press the pulp while straining to extract maximum juice.
- Sweeten last: Taste after straining and adjust sweetness to your preference.
- Whole vs. ground spices: Whole spices give cleaner, more aromatic results; ground spices work in a pinch but can cloud the cider.
- Concentrate if desired: Simmer longer to reduce and intensify flavor; dilute with water if it becomes too strong.
Serve the mulled cider warm, chilled, or turned into a refreshing apple cider slushie.
How to Store Spiced Apple Cider
Allow the cider to cool, then store in a sealed bottle, jug, or mason jars in the refrigerator for 3–4 days.
You can freeze cider in freezer-safe containers or bags with headspace for expansion and store for up to a year; thaw overnight in the refrigerator before reheating.
Reheat only the amount you plan to serve, either gently on the stovetop or in the microwave for about a minute.
For parties, keep the cider warm in a slow cooker on the “warm” setting or in an insulated carafe.
More Fall/Winter Apple Recipes
- Easy vegan apple muffins
- Apple and blueberry crumble
- Healthy apple granola snack bites
- Stuffed baked apples
- Baked apple chips
- Apple crescent rolls
Photos by Alfonso Revilla
Mulled Apple Cider
Ingredients
- 10 apples, cored and sliced
- 10 cups water
- 2 to 4 tablespoons brown sugar (optional)
- 3 cinnamon sticks (or 2 tbsp ground cinnamon)
- 2 teaspoons pumpkin spice
- ½ tablespoon ground allspice
- 3 pieces smashed ginger (or ¼ tsp ginger powder)
- 1 tablespoon whole cloves (or ¼ tsp ground clove)
Instructions
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In a large pot over medium-high heat, place the apple slices, sugar (if using), and spices. Mix, cover, and bring to a boil.
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Uncover and cook for 30 minutes, then reduce heat to a low simmer, cover, and cook for about 3 hours.
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Remove from heat and let sit uncovered for one hour.
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Strain through a fine strainer into a bowl, reserving the apple fiber. Return the liquid to the pot and strain again through cheesecloth until smooth.
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Bottle the cider in sealed jars or bottles for storing or serve warm.
Notes
For sweeter cider use Gala, Fuji, or Red Delicious. For a tarter cider try Pink Lady or McIntosh.
- Choose the best apples: Mixing sweet, tart, and aromatic apples yields a more complex cider.
- Don’t overheat: Avoid vigorous boiling to prevent bitterness; low and slow is best.
- Mash the puree: Mash in the pan or press while straining to extract maximum juice.
Nutrition
Carbohydrates: 73g
Protein: 1g