Fall is upon us and so is the season for all things pumpkin spice. But if you need a break from this iconic blend, try a Mulled Cider or Hot Buttered Rum instead!
To be honest, I’m not the biggest fan of pumpkin spice. I don’t hate it necessarily, I just much prefer the warm flavors of apples, cinnamon and even squash.
That’s where this mulled cider recipe comes in! It’s very popular to serve for Thanksgiving and Christmas, but you don’t need a special occasion to make it.
I like sipping on it as soon as I feel a chill in the air. And because the recipe is so simple and makes a big batch, it’s no big deal to whip up!
Mulled Cider Ingredients
Mulled cider is really just a fancy name for hot apple cider with lots of spices. Luckily, you probably have some (if not all) of the spices in your cabinet already:
Cinnamon sticks
Cardamom pods
Allspice berries
Whole cloves
Star anise pods
Dried orange peel
Whole black peppercorns
and of course apple cider
All of these spices should be used whole. Besides being super pretty when poured into a mug, they also have a longer shelf life than their ground counterparts. You’ll commonly see them referred to as pickling spices.
How to Dry Orange Peel
Believe it or not, the peel of an orange is loaded with flavor! That’s why a lot of recipes call for “the zest of an orange.”
You could simply buy dried orange peel from the store for this mulled cider, but it can sometimes be hard to find. Plus, if you make it at home, the rest of the orange doesn’t have to go to waste! Use the juice to make fresh orange juice, or put it in this Orange Crush co*cktail.
So the most important part of making dried orange peel at home is to only cut off the peel. You can leave the white bitter parts of the orange behind. It will make your orange peels bitter but also make them take longer to dry.
If you are making this cider ahead of time and are able to, you could simply let the orange peels dry at room temperature for 3-4 days or until completely dry.
If you’re looking for a quicker method, simply place them in the oven at 200 degrees for 25 minutes. Plus, this method makes your house smell amazing!
Spiked Mulled Cider
If you’d like to take your mulled cider up a notch, try spiking it! It’s great for adult holiday parties like Christmas or Thanksgiving.
My favorite alcohol to use is a spiced rum. But if you aren’t partial to rum, you could certainly use something else!
Try using brandy, bourbon. I just suggest that it’s an amber colored liquor, as they have more body and flavor.
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Whether you serve it at Thanksgiving, Christmas or a cool fall night, this EASY Mulled Cider recipe is perfect for fall. You can spike it too!
Place cinnamon sticks, cardamom, allspice, cloves and star anise in an airtight plastic bag or use a pestle and mortar. Gently grind or roll with a rolling pin until a coarse blend forms.
Add orange peel and peppercorns, toss to mix.
Add 2 tablespoons of mix to every 1/2 gallon of apple cider, heat gently over medium heat for 5 minutes. Serve hot or room temperature. Some people like the bits, but if you don’t, run it through a fine mesh sieve before serving.
This recipe will make about 6-7 gallons of mulled cider.
If you’ve tried this recipe, come back and let us know how it was in the comments or ratings.
Bourbon, brandy, or even a dark aged rum have enough oomph to stand up to the sweet flavors of the spices and apple cider. As to when to add in the booze, it's best to wait until the mulling spices have flavored everything first.
Many alcohols mix well with apple cider. Dark liquors like bourbon (my pick) or dark rum are traditional, but they are by no means the only option. Vodka pairs well with apple cider and is a good light option. You can even let guests each pick their own.
A strong apple flavour is a must, and the sweeter the apple, the better! With more sugar, the cider will be better-balanced and richer once you add the spices. Organic ciders are not made with apple concentrate or additives and therefore the flavours are intense and balanced.
Here's the difference between apple cider and apple juice: Apple cider is just unfiltered apple juice that can be served hot or cold. Mulled apple cider is unfiltered apple juice that's been heated and flavored with mulling spices such as cinnamon, cloves, and allspice; and fruits like oranges, lemons, and apples.
But fear not, hot cider, hot toddy, and mulled wine lovers: Around 85 percent of your beloved alcohol will survive the heating process. The U.S. Department of Agriculture did a study in 2007 that nailed down the numbers with the magic of the scientific method.
Sugar to increase alcohol content – Any sugar added prior to fermentation is converted into alcohol during fermentation, creating a higher alcohol content of the final product. Common types of sugar used are frozen apple juice concentrate, honey, brown sugar, and dextrose.
Using fruit other than apples in hard cider is common and adds great additional flavor. Some of the more common fruit selections are pear, cherry, peach and pineapple.
If I'm leaving the Mulled Cider to keep warm in the slow cooker and serving straight from there to the glasses in front of guests, I like to add a few slices of apple for added interest. Leftover Mulled Cider can be stored in the fridge for upto 3 days.
Alcohol (some honey varieties, some fruits, and some adjuncts) can add bitterness. Bitterness balances sweetness. Low sweetness in the presence of higher alcohol will make the cider seem bitter. High sweetness and low alcohol will make the cider seem cloying.
If you want a cider with a higher alcohol content, you can add sugar, honey, or maple syrup at the beginning of the fermentation process. Don't add too much sugar, however, as this can unbalance the flavours and affect the cider fermentation process.
The best wine for mulled wine is dry and full-bodied, like Cabernet Sauvignon, Grenache, Zinfandel, or Syrah. These will stand up to the other flavors and ensure the spiced wine won't be too sweet.
Is mulled apple cider good for you? Mulled apple cider contains nutrients found in apples, including antioxidants like polyphenols. Antioxidants help protect against oxidative stress to keep cells healthy. Apples are also rich in quercetin, pectin, vitamin C, vitamin E and fiber.
Wassail (/ˈwɒsəl/, /-eɪl/ WOSS-əl, -ayl, most likely from Old Norse "ves heill") is a beverage made from hot mulled cider, ale, or wine and spices, drunk traditionally as an integral part of wassailing, an ancient English Yuletide drinking ritual and salutation either involved in door-to-door charity-giving or used to ...
Sailor Jerry Spiced Rum has bold flavors of cloves and cinnamon spice finished with vanilla and oak and is light on sweetness. At times, you can pick up hints of toffee and caramel, which would be perfect with hot apple cider.
This easy apple cider & vodka toddy drink comes together quickly and with little effort. Just heat apple cider and water with grated ginger, cinnamon, and nutmeg until very hot. Strain into a mug, add vodka, lemon juice, a little honey, and stir.
Cider alcohol content varies from 1.2% to 8.5% ABV or more in traditional English ciders, and 3.5% to 12% in continental ciders. In UK law, it must contain at least 35% apple juice (fresh or from concentrate), although CAMRA (the Campaign for Real Ale) says that "real cider" must be at least 90% fresh apple juice.
While brandy is the most traditional alcohol to pair with eggnog, according to traditional recipes, you can also use a mixture of dark rum and Cognac. If you like your eggnog with more of a kick you can also add bourbon, but we recommend sticking to rum and Cognac to preserve the 'nog's flavors.
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