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Melissa Hart

Classic Mulled Apple Cider

Good mulled cider smells stronger than it tastes, which is exactly right. Whole spices infuse cleanly and strain out in one bundle; ground cinnamon leaves sludge at the bottom of every mug. Keep it below a simmer so the fresh apple flavor survives.
Print Recipe
Prep Time 10 minutes
Cook Time 2 hours
Total Time 2 hours 10 minutes
Servings: 10
Ingredients Method

Ingredients
  

  • 2 quarts fresh apple cider
  • 1 orange cut into 1/4-inch rounds
  • 4 cinnamon sticks
  • 8 whole cloves
  • 6 whole allspice berries
  • 2 star anise pods
  • 2 tbsp pure maple syrup
  • 1 tsp vanilla extract

Method
 

  1. Pour the cider into a 4- or 5-quart slow cooker and add the orange rounds.
  2. Tie the cinnamon sticks, cloves, allspice and star anise in a double layer of cheesecloth and add the bundle to the cider.
  3. Stir in the maple syrup, cover and cook on low until fragrant and steaming but not boiling, 1 1/2 to 2 hours.
  4. Remove the spice bundle and orange rounds before they make the cider bitter.
  5. Stir in the vanilla and switch the cooker to warm for up to 3 hours.
  6. Ladle into mugs, keeping the heat low enough that the cider never bubbles.