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Spiced Apple Cider Recipe
Ash Tyrrell

Spiced Apple Cider Recipe

I make this spiced apple cider every single fall, and my whole kitchen fills up with the smell of cinnamon, cloves, and warm apples the second it starts to simmer. I started making it after one sip of a mulled cider at a friend's holiday party years ago, and I knew I had to recreate it at home. It only takes a handful of pantry spices and a jug of apple cider to pull off, so there's really no reason not to make it.
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Prep Time 10 minutes
Cook Time 25 minutes
Servings: 8
Ingredients Method Notes

Ingredients
  

  • 8 cups sweet apple cider – this is the fresh unfiltered base of the drink, so grab it from the refrigerated section, not the shelf-stable juice aisle
  • 2 cinnamon sticks – whole sticks infuse warmth without leaving gritty ground cinnamon at the bottom of your mug
  • 3 whole star anise pods – these bring a soft licorice note that makes this cider taste like mulled cider not just warm juice
  • 8 whole cloves – a little goes a long way here so don't be tempted to add extra
  • 1 orange thinly sliced – adds a bright citrus lift and looks beautiful floating in the pot
  • 1 apple thinly sliced – mostly for a pretty garnish, but it does add a touch more apple flavor
  • Optional: 1 to 2 teaspoons sugar to taste – only needed if your cider tastes tart and you'd like it sweeter

Method
 

  1. Pour the apple cider into your large pot or Dutch oven, then add the cinnamon sticks, star anise, cloves, and orange slices. Give everything a gentle stir so the spices are evenly distributed through the liquid. Place the pot over medium heat on the stove.
  2. Let the mixture heat up until it reaches a gentle simmer, watching so it doesn't come to a full rolling boil. Once it's simmering, reduce the heat to medium-low so the spices can infuse slowly. This slow approach is what gives the cider its deep, cozy flavor.
  3. Keep the pot partially covered and let it simmer for about 15 to 20 minutes. This is the stage where the cinnamon, star anise, and cloves really do their job, turning plain apple cider into something warm and fragrant. Taste it partway through and stir in a little sugar if you'd like it sweeter.
  4. If you're serving right away, ladle the hot cider carefully into mugs, avoiding the loose cloves as best you can. If you're making it ahead, let the pot cool completely first, then strain out the spices before storing. Either way, garnish each mug with a fresh cinnamon stick or star anise pod for a festive touch.

Notes

  • I always taste my cider around the 15-minute mark, because that's when I decide if it needs a touch of sugar or not.
  • I skim off any foam that collects on top before I serve it, since it doesn't affect the taste but it does look a bit odd.
  • I keep my heat on the lower side while simmering so I don't lose too much liquid to evaporation.
  • I like to warm my mugs with hot water first, so the cider stays hot longer once it's poured.
  • If I'm serving a crowd, I switch to my slow cooker on low so I'm not tied to the stove all evening