• 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.