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Easy Hot Apple Cider Recipe
Ash Tyrrell

Easy Hot Apple Cider Recipe

I still remember the first time I simmered a pot of apple cider on my stove during a chilly October evening. My whole kitchen filled up with the smell of cinnamon and cloves, and I honestly felt like fall had officially arrived. Since then, this has become my go-to drink whenever I want something warm, comforting, and ridiculously easy to make
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Prep Time 10 minutes
Cook Time 30 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 8 cups good apple juice or unfiltered apple cider – this is the base of the drink so pick a good quality one
  • 5 cinnamon sticks plus extra for garnish – gives that classic warm, cozy flavor
  • 2 whole oranges cut into slices or wedges – adds a subtle citrusy brightness to balance the sweetness
  • ¼ teaspoon freshly grated nutmeg – fresh nutmeg tastes far better than the pre-ground kind
  • 10 whole cloves – a little goes a long way so don't skip counting them
  • Apple slices for garnish – makes each mug look extra inviting
  • Orange slices for garnish – adds a lovely pop of color on top

Method
 

  1. I start by pouring the apple juice into a large saucepan, then I add the cinnamon sticks, orange slices, grated nutmeg, and whole cloves. I give everything a quick stir so the spices are evenly distributed in the pot before I turn on the heat.
  2. I bring the mixture to a low simmer over medium heat, making sure it never reaches a full boil. I let it simmer uncovered for about 30 minutes so all those warm spices have time to infuse into the juice. My kitchen smells incredible at this point.
  3. Once it's done simmering, I always taste the cider before serving. There's no added sugar in my version because I love how naturally sweet the apple juice already is, but if you prefer it sweeter, this is the moment to stir in your favorite sweetener.
  4. I strain out the cinnamon sticks, cloves, and orange slices, then ladle the warm cider into mugs. I finish each mug with a fresh cinnamon stick, a slice of apple, and a slice of orange for that cozy, cafe-style presentation.

Notes

  • I always use fresh nutmeg instead of the pre-ground jar, since it makes such a noticeable difference in flavor.
  • I like choosing naturally sweet apples like Honeycrisp or Gala if I'm juicing my own apples, since they mean I don't need extra sugar.
  • I keep the heat low and slow instead of rushing it, because a gentle simmer pulls out the best flavor from the spices.
  • I sometimes toss in a small piece of fresh ginger while it simmers for an extra warming kick.
  • I make a double batch whenever I'm expecting guests, since this drink disappears fast at gatherings.
  • I let the orange slices sit in the pot the entire time it simmers, since they release more flavor the longer they steep.
  • I keep a lid nearby to partially cover the pot if my kitchen gets too steamy, without letting it come to a full boil.
  • I always taste-test with a small spoon before pouring the whole batch into mugs, just to make sure the spice balance feels right to me.