Hot Mulled Apple Cider

Before you start

Mulled cider here means the American kind: sweet, cloudy, unfiltered apple cider, which is unfermented juice, warmed with whole spices and orange. It is naturally sweet enough that it rarely needs sugar, and it holds well for hours, which makes it a good drink for parties, fall gatherings and anyone who is not drinking alcohol.

Spices go in whole and the cider never needs to boil once it is hot. A long, gentle infusion gives a rounder flavor than a hard simmer, which can make the apple taste cooked and the cloves sharp. A slow cooker is ideal for serving because it keeps the cider hot without scorching. If your cider is unpasteurized from a farm stand, heating it is part of what makes it a safer choice, which is covered below.

Ingredients

• 1.9 liters (½ gallon) fresh apple cider — unfiltered, unsweetened
• 1 orange — sliced into rounds
• 3 cinnamon sticks
• 6 whole cloves
• 6 allspice berries
• 3 thin slices fresh ginger
• 1 star anise — optional
• 1 to 2 tbsp maple syrup or brown sugar — only if the cider is tart
• 8 cinnamon sticks or apple slices — optional, for serving

Method

1. Put the cloves, allspice and star anise in a spice bag or tea infuser if you have one. This keeps small spices out of the ladle later.
2. Pour the cider into the pot and add the orange slices, cinnamon sticks, ginger and spice bag.
3. Heat over medium heat until the cider steams and small bubbles appear at the edge. If using unpasteurized cider, let it come to a full boil for about a minute first, then lower the heat.
4. Reduce the heat to low and keep the cider just below a simmer for 20 to 30 minutes, until it smells strongly of spice and orange.
5. Taste. Add maple syrup or brown sugar only if needed, and remove the orange slices if you plan to hold the cider longer than an hour, since the pith turns bitter.
6. For a slow cooker, combine everything and heat on LOW for 2 to 3 hours or HIGH for about 1 hour, then switch to WARM. Ladle into mugs, straining out the spices, and add a cinnamon stick or apple slice to each.

Tips for success

• Buy cider, not clear apple juice. The cloudy, unfiltered kind has more apple flavor and body and is less cloying when hot.
• Lightly crush the allspice and cloves with the side of a knife to release more aroma in less time.
• Keep a lid on during long holds so the cider does not reduce into syrup.

Substitutions

Apple cider

Clear apple juice works but tastes thinner and sweeter; add a squeeze of lemon. A mix of half cider and half cranberry juice makes a tart, red version.

Whole spices

A store-bought mulling spice blend is fine; use about 2 tbsp in a spice bag. Avoid ground spices, which cloud the cider and leave grit.

Maple syrup

Honey or brown sugar both work. Leave sweetener out entirely for fresh, sweet ciders.

Variations

Spiked cider

Add 45 ml (1½ oz) bourbon, dark rum or apple brandy to each mug, not the pot, so non-drinkers can share the batch.

Caramel cider

Stir 1 tsp caramel sauce into each mug and top with lightly whipped cream.

Troubleshooting

It tastes too sweet

Cider varies a lot. Add a squeeze of lemon or a splash of unsweetened cranberry juice to balance it.

It tastes bitter or harsh

The orange pith or cloves steeped too long. Remove them and add fresh orange juice or a little maple syrup.

It has reduced and tastes syrupy

It simmered uncovered for too long. Add hot water or more cider and keep the lid on.

Storage

Strain leftover cider, cool it quickly and refrigerate, covered, for up to 5 days. Reheat on the stove or in the microwave until steaming. Do not leave it at room temperature for more than 2 hours after it has cooled.

Safety notes

Fresh-pressed, unpasteurized cider can contain harmful bacteria, so pasteurized cider is the safer choice for children, older adults, pregnant people and anyone with a weakened immune system. In the spiked version, 45 ml of 40% ABV spirit is about 1 U.S. standard drink; serve it only to adults of legal drinking age and never drive after drinking.