The Holidays wouldn’t be the same without …
Mulled Apple Cider!
When you think about the cold nights and start pulling out the holiday decorations, Mulled Apple Cider fits right in. You can make this recipe in either a heavy bottom stock pot or (my favorite) the slow cooker!
I have to add, I adjusted the recipe a few times. The first time I made it, I used a wee bit too much ground cloves for my personal taste and felt just slightly numb…ha. Now, I have cut back some on the cloves and found that sweet spot in balancing the flavors that didn’t leave me feeling like I drank apple flavored Novocaine.
What’s so wonderful about drinking Mulled Apple Cider ~
- It’s cozy!
- It keeps you warm!
- It smells amazing in the house when you make it!
- It’s nomnomnom!
The cider is perfect for your holiday party or to make some up just because you can. I like to get out my slow cooker and make a batch, if I have some leftover, then I allow the cider to cool after mulling and pour it into a pour spout type pitcher to keep in the fridge. Whenever I’m ready for a hot cup of mulled cider, it’s easy enough to warm up a little at a time, or I’ll heat the whole batch up for when guest drop by. Win-Win.
It makes the house smell all gloriously yummy!’
- 3 Cinnamon 3 inch Sticks
- 1/2 tsp whole Cloves
- 1 1/2 tsp whole Allspice berries
- Pinch of Nutmeg
- 10 cups Apple Cider
- 1/2 cup packed soft Brown Sugar
- 1 Orange, sliced
To Garnish, optional:
- Whipped Cream
- Cinnamon Sticks
- Orange Slices studded with whole cloves
- Caramel drizzle (I use Torani caramel)
- Pour the Apple Cider into a heavy bottomed pot or slow cooker. Add the Brown Sugar. If making on the stovetop, heat over medium heat and stir until sugar is dissolved, then turn down to simmer. If using a slow cooker, set on low and stir the sugar in cider until dissolved.
- Add in the Spices and Orange slices. (For the whole spices, you can either put the cinnamon, cloves and allspice in a cheesecloth, bringing the corners together and tied or you can throw the spices straight into the cider).
- Allow to "mull" for 2 - 4 hours.
- Discard spices.
- Serve topped with your favorite toppings like whipped cream, caramel dirzzle, a dusting of nutmeg and/or cinnamon stick.
More from my site
Stacey is a Southern girl with a taste for travel, thriving on the discovery of the world through food. After spending many years traveling and living overseas, she’s now back home in her beloved deep south enjoying life with her three little ones and loving the adventure. She’s a food stylist and food photographer, as well as, the creative behind Little Figgy Food, where she loves to inspire others to try new flavors and foodie techniques.