Recipe for Mulled Apple Cider | Almanac.com

Mulled Apple Cider

Photo Credit
Ekaterina Kondratova/Shutterstock
Serves 8 to 10.
Preparation Method

Mulled Apple Cider

Print Friendly and PDF

Nothing tastes better than hot Mulled Apple Cider on a cold day or evening. Plus, it fills the house with a delicious fragrance. 

“Mulled” simply means that the cider is heated with spice. It’s similar to steeping tea.

If possible, use unpasteurized apple cider for best taste. However, even regular apple juice will do in a pinch, given all then nice spices. 

Adults may add bourbon or rum if desired. Just pour a tablespoon into an empty mug and pour the mulled cider on top. 


1 gallon apple cider
8 to 10 whole cloves
3 cinnamon sticks, broken into pieces
1 lemon or orange, sliced crosswise
2-inch piece fresh ginger, cut into thin slices (optional)

In a large stainless steel or enameled pot, combine all ingredients. Slowly bring just to a boil, then reduce heat and simmer, uncovered, for 30 minutes.

Strain mixture through a fine sieve into a heat-proof pitcher or serving bowl and serve warm. 

Note: You can also use a spice bag and remove it when done simmering.