Go Back
Print

Spicy Mulled Apple Cider

Course Beverage
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 6 , 8 oz. mugs of cider
Author Katie Rogers

Ingredients

  • 3 pints 48oz. of dry apple cider (alcoholic)*, divided
  • 1/3 cup freshly squeezed orange juice about one medium orange
  • 6 strips of orange peel
  • 1 1/2 tablespoons ginger syrup from the jar of stem ginger**
  • 1 ball of stem ginger**
  • 3 tablespoons light brown sugar
  • 2 cinnamon sticks more for serving if you'd like
  • 6 whole cloves
  • 2 star anise
  • 1/2 shot of brandy per person optional

*You could use fresh non-alcoholic apple cider and leave out the brandy if you'd prefer to make it sans booze.

**If you can't get a jar of stem ginger you can certainly use 1 1/2 tablespoons of honey in place of the ginger syrup and an inch long chunk of peeled fresh ginger, lightly crushed under your knife, in place of the ball of stem ginger.

Instructions

  1. In a medium sauce pot combine 8 oz. of the cider with all of the other ingredients, except the star anise & brandy, and bring to a boil. Reduce to a simmer for about 5 minutes so that all the nice spicy flavors meld together.
  2. Pour in the remaining 40 oz. of cider and bring back up to almost a simmer. At this point you don't want to full simmer or boil because you'll burn off all the alcohol in the cider and goodness knows we don't want that! Let the mixture warm for 5 more minutes. Add the star anise. Let simmer 5 more minutes.
  3. Ladle the cider into mugs and add a half shot of brandy to each mug, if you so desire. Serve with a piece of orange peel and a cinnamon stick to make it festive and extra fragrant.