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Mulled Apple Cider
If you want people to walk into your home on a cold day or evening and instantly feel warm and cozy, put a pot of mulled cider on the stove. The smell of the mulling spices combine with the tart-sweet apple juice simply cannot be beat.
What Spices are in Mulled Hot Apple Cider?
Cinnamon sticks, whole cloves, and whole allspice berries are the most common spices used in mulled cider, though other spices can also be added, such as nutmeg or ginger. Orange peel or slices of orange are also common additions, and offer up a bright citrusy note to the earthy aromatic beverage. There are mulling spice blends available, such as this one from Melissa’s, which also contains dried orange peel, and I keep that on hand so that mulled cider is but minutes away on any Winter evening.
If you choose to use mulling spices instead of the below ingredients, use about 2 tablespoons for 2 quarts (1/2 gallon) of apple cider. If your mulling spice blend has orange or other citrus in it, you can skip the orange juice and peel in the cider. Or still add it for a nice burst of citrusy sweet-tartness.
Mulled Apple Cider: The smell and taste of tart-sweet apple cider mixed with cinnamon, orange, cloves and allspice simply cannot be beat.
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Can You Use Apple Juice Instead of Apple Cider in Mulled Cider?
Yes, absolutely you can. However, apple juice is filtered and then pasteurized, and has a lighter flavor and texture than apple cider. Apple cider is made from whole apples that have been washed, cut and ground into a mash or puree of sorts. This mash is then wrapped in cloth and then squeezed to produce the cider. It’s a raw apple juice that hasn’t been filtered or processed, and there may be little flecks of apple products in the liquid. It’s thicker and usually cloudier than apple juice.
Apple cider is perishable and must be refrigerated. As cider ages in the fridge, it starts to ferment, and can even turn “hard” over time, meaning that it starts to develop alcohol content. Apple juice, left sealed, can stay at room temperature for months without spoiling; check the sell by date to be sure, and do refrigerate it once it’s been opened.
How to Make Mulled Cider:
Use a vegetable peeler to peel the zest from one of the oranges
Slice the second orange into thin slices.
Place the cider in a large pot. Squeeze the juice of the peeled orange into the pot
Add the strips of orange zest.
And the cloves, cinnamon sticks, and allspice berries. Bring to a simmer over medium high heat, and then reduce the heat and simmer for 15 to 30 minutes, stirring occasionally. The longer it simmers, the more concentrated the flavors will get.
Strain the cider through a fine meshed strainer.
Pour the mulled cider into mugs and garnish with a slice or orange. Serve hot.
Other Warm Drink Recipes:
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Mulled Cider
Ingredients
- 2 oranges , washed
- 8 cups (2 quarts) apple cider
- 1 tablespoon whole cloves
- 2 4-inch cinnamon sticks
- 1 tablespoon allspice berries
Instructions
- Use a vegetable peeler to peel the zest from one of the oranges, and then slice the second orange into thin slices.
- Place the cider in a large pot. Squeeze the juice of the peeled orange into the pot, and add the strips of orange zest, cloves, cinnamon sticks, and allspice berries. Bring to a simmer over medium high heat, and then reduce the heat and simmer for 15 to 30 minutes, stirring occasionally. The longer it simmers, the more concentrated the flavors will get.
- Strain the cider through a fine meshed strainer. Pour the mulled cider into mugs and garnish with a slice or orange. Serve hot.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
