Fall CiderMulled Cider is a classic favorite in Brittany, Normandy, the British Isles, Canada and the US. It has numerous variations. We present our favorite here for your enjoyment. This is the one we share at fall and winter events or on warm and cozy evenings with loved ones.

Enjoy hot apple cider beverages as an after dinner beverage, afternoon warm drink or an evening cocktail shared with that special someone in your life.

All recipes for mulled cider are all very simple, some sweet, some savory. You can adapt this recipe in a myriad of ways.

Mulled Cider

2 liters clear or sparkling apple cider (check for point of manufacture or import and use domestic or European only)
3 cinnamon sticks, whole (long) or 6 pieces if short
1 Tablespoon whole cloves
brown sugar as needed
Grated nutmeg to taste

Place the cider together with the cinnamon and cloves in a big enough pot and heat it (do not boil) for about 20 minutes. Heat it slower when your cider is carbonated to get rid of the bubbles. Stir in the sugar and serve. Leave the pot on low heat to keep it hot.

When serving, don’t strain the spices out. Leave them in. Try serving this with a fresh cinnamon stick in each cup. We use clear glass mugs, but any mug will do.

For a real “kick”, when warm, add some Laird’s Applejack Brandy or good French Calvados if you have any.

Another recipe is found below. With a more tropical twist, this one has citrus juice and uses Caribbean rum.

Hot Mulled Cider II

2 Quarts apple cider
1/2 Cups orange juice
1/4 Cups lemon juice
2 Tablespoons sugar
2 teaspoons whole cloves
3 cinnamon sticks
1 teaspoon nutmeg
2 oranges, sliced
2 lemons, sliced
Optional: 1 Cup Captain Morgan’s Spiced Rum (or more!)

Mix all ingredients and bring just to a boil. Simmer about 10 minutes. Strain and serve. May be garnished with fresh orange or lemon slice, or a cinnamon stick in each mug.

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