Recipe for Mulled Apple Cider | Almanac.com

Mulled Apple Cider

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Ekaterina Kondratova/Shutterstock
Serves 8 to 10.
Preparation Method

Mulled Apple Cider

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

In a large stainless steel or enameled pot, combine all of the 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 and serve mulled cider warm. Serve in a mug with a cinnamon stick, if desired.

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