Mulled Apple Cider
If you grew up sipping on homemade mulled apple cider in the fall, there’s probably nothing quite as nostalgic as the smell of those sweet simmering spices. If you didn’t, we have a feeling you’ll still love the smell (and the taste) all the same. Our mulled apple cider recipe sticks to the classic aromatic spices and adds a few orange slices for tartness. Want to warm up even more with a spiked version? A splash of rum or brandy takes this recipe from childhood classic to warm holiday cocktail.
Served at 140°F (60°C)
Makes 4 servings
- 4 cups unfiltered apple juice
- ¼ of a medium orange, sliced (about 3-4 slices)
- 1 Tbsp pureed pumpkin
- ¼ inch piece fresh ginger, peeled
- 2 cinnamon sticks
- 2 whole cloves
- 3 allspice berries
- ¼ cup rum or brandy (optional)
- Place all ingredients (except rum/brandy) in a medium saucepan and bring to a boil.
- Reduce heat immediately and simmer for 2 hours.
- Optional: Add rum/brandy before serving (or add to mugs individually according to taste).
- Ladle into mugs, straining out spices.
- Garnish mugs with an additional cinnamon stick and orange slice.
For Crockpot Mulled Apple Cider
This recipe works perfectly in a crockpot too. Simply combine ingredients in a slow cooker, set to “low,” and simmer for 2-3 hours – and set to “warm” if you need to keep your cider hot for party guests.
However you warm it up, to keep it warm, we recommend serving in an Ember Mug² set to 140°F (60°C). Because cold apple cider is basically just apple juice, right?
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