Mulled Hot Apple Cider
Mulled Hot Apple Cider is the perfect thing on a cold wintery day. The combination of apple cider with cinnamon, ginger, nutmeg and cloves along with some orange juice and peel gives it a wonderful flavor!
I used to go, when I was little, to the local skating rink. They had this beverage dispenser in the lobby, you know the kind, where you could purchase hot cocoa, coffee, chicken bullion (weird, I now, but kinda tasty) and hot cider. I loved the hot cider! It wasn’t spiced or anything more than apple cider warmed, but I just loved it. So, it’s no surprise that apple cider that’s been doctored a bit with such tasty flavors would be right up my alley!
This is a very simple recipe. Pour the cider into a pot, squeeze juice from 1/2 of the orange into the cider, add the juiced rind to the pot and then add the spices and brown sugar.
Boil it, then simmer for 15 minutes. Strain it into cups, garnish it and you’ve got a wonderful warm drink for the holidays!
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Mulled Hot Apple Cider
Makes: 2 quarts
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Ingredients
- 2 quarts apple cider
- 1/2 orange
- 2 cinnamon sticks, or 1/4 tsp powdered cinnamon
- 4 whole cloves
- 1/2 tsp powdered ginger, or 1 rounded tsp of fresh-grated ginger
- 2 bay leaves
- 1/2 tsp ground nutmeg
- 1 tbsp light brown sugar, optional
Instructions
Pour the cider into a pot. Squeeze the juice from half an orange into the cider, and add the juiced rind to the pot as well. Add the rest of the ingredients, except the brown sugar, if using.
Bring the cider to a boil, then lower to a simmer. Simmer on low for about 15 minutes, stirring occasionally. Taste to see if you would like it a bit sweeter and if so, add the brown sugar.
Strain and serve the hot apple cider, garnished with orange zest, thin apple slices, or cinnamon sticks.
Chef’s Notes:
Fresh apple cider with a lovely combination of mulling spices makes this the best, coziest fall drink around. This hot mulled cider recipe will keep for several days in the fridge. Just be sure to strain it first so the mulling spices do not over-steep in the apple cider.
Recipe by Unpeeled Journal
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