Infused with Homemade Mulling Spices, Mulled Cider (with or without wine) is the perfect drink to serve during the holidays. It fills your kitchen with a rich, spicy aroma that’s warm and welcoming as the drink itself! 

Mulled Cider (with Wine) & Homemade Mulling Spices

INGREDIENTS

• 2 QT fresh apple cider (½ gallon, 8 cups, or 2L; you can also use unfiltered apple juice. Do not use sparkling cider or clear apple juice)
• 2 Tbsp mulling spices (Homemade recipe below; 2 tablespoon of mulling spice per 2 QT of fresh apple cider)
• 1 orange
• 1 cup wine (optional; 240 ml; increase the amount as you like)
• 4 (3-inch) cinnamon sticks (optional; for garnish)

For Homemade Mulling Spices

• 8 (3-inch) cinnamon sticks (25 g)
• ¼ cup whole cloves (25 g)
• ¼ cup allspice berries (25 g)
• ⅓ cup dried orange peel (25 g)
• 2 Tbsp star anise (8 g; 6 1-inch pieces)
• 2 Tbsp cardamom pods (13 g)

INSTRUCTIONS

1. Gather all the ingredients. For the best result, read more about apple cider (or apple juice) and red wine in the blog post.

   

2. In a 4 QT Dutch oven or large pot, add 2 QT fresh apple cider.

3. Add the mulling spices to the apple cider. You can also use a tea bag or cheesecloth to keep the spices together for easy removal later.

4. Cut the orange into thin slices and add them to the pot.

Kids' Friendly; Non-Alcoholic Version

1. Bring it to a simmer over low heat and continue to simmer for 10 minutes. DO NOT BOIL.

   

Adding Wine; Alcoholic Version

1. Add the red wine at the beginning (that's what I do) or at the end (so that the alcohol doesn’t evaporate too much).

2. Bring it to a simmer over low heat and continue to simmer for 10 minutes. DO NOT BOIL.

To Serve

1. Ladle into cups/mugs, straining out the spices with a fine mesh strainer. Add an orange slice and a cinnamon stick for garnish, and serve hot.

Make-Ahead

1. Mulled cider can be made 2 hours ahead; cover and store at room temperature, or chill up to 3 days. Reheat over medium-low heat before serving.

To Make Mulling Spices

1. Gather spices. In this recipe, we use cinnamon sticks, whole cloves, allspice berries, dried orange peel, star anise, and cardamom pods. You can add nutmeg and peppercorn if you like. Read more about these spices in the blog post.

   

2. To break up the cinnamon sticks, cardamom pods, and star anise, put them in a large Ziploc bag and crush them with a rolling pin.

3. You can use a pestle and mortar too. Once broken up, transfer to a large bowl (I use a mortar and a pestle).

4. Add the rest of the ingredients to the bowl.

5. Stir to combine and divide evenly into 3 sealable jars while mixing the ingredients as some spices tend to settle at the bottom of the bowl. Store in an airtight container for up to one year.

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