The first chilly night hits and suddenly everyone is yelling “pumpkin spice!” while I’m over here quietly heating a pot of mulled cider. This homemade mulled apple cider is my cozy season love language—steaming hot, loaded with whole spices and citrus, and it makes the whole house smell like you’ve been baking for hours… even if you definitely have not.
Whether you’re hosting Thanksgiving, trimming the Christmas tree, or just trying to thaw out after soccer practice, this easy mulled cider recipe delivers. You can make it on the stovetop or in the slow cooker, keep it totally kid-friendly, or add a splash of spiced rum or bourbon for the adults.
Grab some good apple cider, raid your spice cabinet, and let’s make a big batch of the coziest drink of fall.
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
- Apple cider
All of these spices should be used whole sp they retain the most flavor, they also have a longer shelf life than their ground counterparts. You’ll commonly see them referred to as pickling spices as well.
How to Make Mulled Cider on the Stovetop
Add the spices or spice bag and the apple cider to a large Dutch oven or pot. Heat gently over low heat on the stovetop for 5 minutes for mild flavor, but up to 30 for full flavor. If using a spice bag, you can allow it to sit in the mix while you serve and with the heat off. If you did not use a spice bag, carefully pour the mixture through a fine mesh sieve, discarding the solids.
Chef’s Tip
Don’t let the cider boil. A gentle simmer extracts flavor from the spices without turning the cider flat or bitter. If you see big bubbles, turn the heat down.
How to Make Mulled Cider in the Slow Cooker
This method works best using a spice bag. Add the spice bag and the apple cider to a slow cooker. Place on low heat for 30 minutes, then reduce to “keep warm”. Ladle out when needed.
If you don’t have spice bags, you can make one using several layers of cheesecloth and use strong to tie.
If neither of these are options, you can still pour the liquid through a fine mesh sieve and discard the solids, it’s just a little more cumbersome.
Pro Tip
You can also use a coffee filter places into a colander to prevent even more little pieces of spice from staying in the batch.
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, 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 Cocktail. Here are a few tips:
- 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 (the pith) behind. It will make your orange peels bitter but also make them take longer to dry.
- Ahead of Time: 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.
- Quick Method: If you’re looking for a quicker method, simply place them in the oven at 200°F for 25 minutes. Plus, this method makes your house smell amazing!
Spiked Mulled Cider
If you’d like to take your hot cider up a notch, try spiking it! It’s great for adult holiday parties like Christmas or Thanksgiving. Amber liquors tend to offer more warm, full bodied flavors that lend well to any spiked mulled cider. If you want to have the option of both alcoholic and not, place the liquors into pretty decanters, label them clearly with what it is and the amount so guests can serve themselves.
- Spiced Rum– The no-brainer. The baking-spice notes (cinnamon, clove, nutmeg) high-five the cider. Great if you want it to taste like “fall in a mug” with zero effort.
- Dark or Aged Rum– Deeper, molasses-y flavor; less “pumpkin spice candle,” more “caramel apple.” Lovely when your cider is on the sweeter side.
- Bourbon– Adds vanilla, caramel, and a little oak.Perfect if you like your drinks a tiny bit boozy-tasting in a good way.
- Apple Brandy / Calvados– Max apple-on-apple situation. Intensifies the cider flavor instead of fighting it. My pick when I want it to taste craft-cocktail-y without doing any extra work and we all know I am a lazy bartender.
- Regular Brandy– Smooth, fruity, and cozy. Great “crowd safe” option- approachable even for non-whiskey people and super traditional.
- Irish Whiskey– Mellow, slightly sweet, doesn’t overpower the cider. Good if you want warmth without a big spicy whiskey punch.
- Rye Whiskey– Spicier and bolder than bourbon. Nice if your cider is very sweet and needs a little edge.
- Fireball or Cinnamon Whiskey (use sparingly)– Use if you want to get the party started FAST and HEAVY. Start small; it can bulldoze the other flavors fast.
- Maple or Honey Whiskey Liqueurs– Dessert-in-a-mug vibes. Great for after-dinner sipping or when you want it to taste like a boozy caramel apple.
How Much Liquor to Use in Mulled Cider
Aim for 1 ounce per mug (8-10 ounces) or if you are spiking a big batch, 1 cup of liquor for every 8 cups of cider.
FAQ- What Can Go Wrong
Use fresh, refrigerated apple cider if you can find it- it has the fullest, most “apple-y” flavor. Shelf-stable jugs are usually filtered and pasteurized apple juice, which will still work, but the flavor is lighter. If you use juice, you may need a little extra spice and a splash of lemon to balance the sweetness.
You can make it up to 3 days in advance. Let it cool, store in the fridge, then reheat gently on the stove or in the slow cooker until steaming. Avoid boiling so the spices don’t turn bitter and the cider doesn’t taste “cooked.”
Once they’ve simmered for several hours, most of their flavor has moved into the cider. You might get a light second batch, but for best flavor (and for holiday guests you like), I’d use fresh spices.
Mulled cider turns bitter when it’s simmered too long or at too high of a heat. The spices (especially cloves and orange peel) can start to taste harsh. Keep it at a gentle simmer, not a boil, and if it does get bitter, try adding a splash of fresh cider and a little maple syrup or brown sugar to balance it out.
Yes, sadly you can burn mulled cider. If the heat is too high or the pot gets too low, the sugars in the cider can scorch on the bottom, giving everything a burnt flavor. Use a heavy-bottomed pot, keep the heat low, and give it a stir every so often. If it does burn, don’t scrape the bottom- carefully pour the unburnt cider into a clean pot and keep going.
A brief bubble or two is fine, but a rolling boil can cook off the fresh apple flavor and concentrate the spices or make it look murky and foggy. It can also make the cider taste “cooked” or flat. If it starts boiling, turn the heat down immediately and add a little extra cider or water to mellow things out.
If your mulled cider tastes like liquid candy, you can brighten it up with acid and dilution. Add a splash of lemon juice or orange juice, then taste. You can also stir in a bit more plain cider or even a little water until it’s balanced.
Too much clove or cinnamon can take over the whole pot. First, remove the whole spices so it doesn’t get any stronger. Then add more cider to dilute the flavors. If you don’t have extra cider, a bit of water plus a spoonful of brown sugar or maple syrup can help smooth out the sharp edges.
Cloudy isn’t bad (many fresh ciders are naturally cloudy), but gritty usually means ground spices were used or the whole spices simmered too long and broke apart. Strain the cider through a fine mesh sieve, cheesecloth, or even a coffee filter. Next time, stick to whole spices and use a spice bag for easy removal.
More Fall Drinks
If you loved this homemade mulled apple cider, gives more of our beverages a whirl.
Homemade Mulled Apple Cider (Stovetop or Slow Cooker)
Ingredients
- 3 cinnamon sticks
- 1/3 cup cardamom pods
- 1/4 cup allspice berries
- 1/2 cup whole cloves
- 1/4 cup star anise pods
- 1/2 cup dried orange peel
- 1/4 cup whole black peppercorns
- 1 gallon apple cider
Instructions
- Place the 3 cinnamon sticks, 1/3 cup cardamom pods, 1/4 cup allspice berries, 1/2 cup whole cloves and 1/4 cup star anise pods in an airtight plastic bag or use a pestle and mortar. Gently grind or roll with a rolling pin until a coarse blend forms. There should still be large pieces, but breaking them apart releases they natural flavor and oils giving you the most bang for you buck flavorwise.
- Add the 1/2 cup dried orange peel and 1/4 cup whole black peppercorns, toss to mix. Place the spice mix directly into the pot or into a spice bag. Use 1/3 cup of spices for every 1 gallon of apple cider. Store the remaining spice mix in an airtight container in the pantry or a cabinet in a cool dry place, use within 3 months.
Stovetop Method:
- Add the spices or spice bag and the apple cider to a large Dutch oven or pot. Heat gently over low heat on the stovetop for 5 minutes for mild flavor, but up to 30 for full flavor. If using a spice bag, you can allow it to sit in the mix while you serve and with the heat off. If you did not use a spice bag, carefully pour the mixture through a fine mesh sieve, discarding the solids. If you still have bits, use a coffee filter.
Slow Cooker Method:
- This method works best using a spice bag. Add the spice bag and the apple cider to a slow cooker. Place on low heat for 30 minutes, then reduce to "keep warm". Ladle out when needed.
- If making spiked mulled cider, add 1 ounce of desired liquor per 8-10 ounces or 1 cup for every gallon. Must be 21+ years to enjoy this version, the alcohol will NOT burn off.
- If you've tried this recipe, come back and let us know how it was in the comments or ratings.
Notes
- Spice Rum
- Dark/Aged Rum
- Bourbon
- Apple Brandy
- Regular Brandy
- Whiskey
- Fireball/Cinnamon Whiskey
- Maple or Honey Whiskey
Your Mulled Cider recipe came out perfect. My husband and I loved it and will making again! Thanks for sharing excellent instructions and tips!
Happy Weekend
Heidy
I bet the entire house would smell so delicious while this mulled cider is being made! Glad that we can make it to an adult version, too!
This looks so delicious and refreshing! My family is definitely going to enjoy this!
I love mulled cider, so this recipe was perfect! 🙂
I love all the flavors in a great fall cider. This recipe is amazing. Thanks.