Mulled Cider is a warm, cozy drink full of fall flavors. And it’s easy to make on the stovetop or in a slow-cooker!
Pure apple cider is mixed with fresh citrus, cinnamon, ginger and cloves. No need for any sweetener – the cider is sweet enough.
It’s fast and easy to make and makes your house smell amazing.
Plus I include a few extra tips to make it as tasty as possible and easy to serve.
And while it’s great for kids and adults as it is, you can also add a shot of your favorite booze like whiskey, dark rum, vodka or tequila.
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Why this recipe works
Mulled apple cider is a warmly spiced drink that’s perfect when the weather starts getting chilly.
The fresh orange and lemon add brightness while also supplying some much-needed vitamin C in cold and flu season.
And the best part about mulled cider is that it’s so versatile. Add as many or as few spices as you like.
If you don’t have an orange, use just lemons. No lemon? Use just oranges. Don’t have either? Try tangerines instead.
You can make this mulled cider recipe on the stove in a large pot or Dutch oven. Keep a ladle and mugs nearby and let everyone help themselves.
Or make it in a slow-cooker. It makes it easy to prep ahead of time so there’s no last-minute rush if people are coming over.
Don’t have a slow-cooker but have an Instant Pot? Use the slow-cooker function on your IP instead.
No matter how you make it, serve a warm or hot mulled cider with a few of the spices and extra citrus slices as a garnish and you’re all set!
What you need
Ingredients:
- 100% pure apple cider, no sugar added
- 1 orange
- 1 lemon
- whole cinnamon sticks
- whole cloves
- fresh ginger
Equipment:
- a large pot or Dutch oven
- a large, 5 or 6 quart slow-cooker (for the slow-cooker version; you can also use the slow-cooker function on your Instant Pot)
- a cutting board and chef’s knife
- a ladle
- a slotted spoon
How to make mulled cider (step-by-step instructions)
This easy hot apple cider recipe is pretty simple:
Step 1: Add the apple cider to a large pot, Dutch oven or slow cooker insert.
Step 2: Cut two 1/4″ slices from the lemon and orange.
Step 3: Pro tip: stab the cloves into the citrus slices and add to the pot. This way the cloves won’t float freely in the cider where someone could accidentally drink one. It’s not terrible if you do but it’s not super pleasant either!
Step 4: Thinly slice 8 coins of fresh ginger and add to the pot along with the cinnamon sticks.
Step 5: Follow your preferred method below.
Stovetop: Turn the heat on high to just barely bring the cider to a boil. Then reduce the heat to low to keep it warm.
Slow-cooker: Cook on High for 2 hours or Low for 4 hours to fully infuse the cider with the flavors. Then turn the setting to Warm.
Pro tip: Once the cider has warmed up, use the ladle to gently press the citrus against the bottom or sides of the pot a few times. This will help release their flavor.
The longer the cider sits, the more intense the flavors will get. When it has reached your preferred level of spice/flavor, remove the citrus and spices with a slotted spoon so they don’t become overpowering.
Step 6: Serve in mugs and garnish with a cinnamon stick, fresh ginger slices and extra orange slices, if desired.
Frequently Asked Questions (FAQ)
Mull means to heat, sweeten and flavor a beverage with spices. So naturally, mulled cider is when it’s heated, sweetened and spiced. Although in the case of this mulled cider recipe, we’re not adding any sweetener.
If you particularly love any of the spices, add more of them.
If you don’t like any of the spices, leave them out.
You can use all orange slices or all lemon slices. Or try another citrus like tangerine.
This would be great with cardamom. Gently crack open green cardamom pods with the bottom of the jar they come in, then add with the other spices.
Add fennel flavor with a teaspoon of fennel seeds or 1-2 star anise.
Add a teaspoon of allspice berries for more fall spice flavor.
You can add fresh cranberries but I don’t think they add a lot of flavor and they’re not pleasant to eat by themselves.
Add a shot of whiskey, brandy, dark rum, vodka or tequila (100% agave silver, reposado or anejo) for an easy spiked apple cider.
Use this mulled cider in place of the apple cider in my Pumpkin Cider Margarita!
Let the mulled apple cider cool completely. If you haven’t already, strain out the citrus and spices. (If you leave the citrus and spices in, the flavor will just get more and more intense until it’s too much.) Store in the fridge for up to a week. Reheat over medium heat on the stove or over low heat in a slow cooker.
You can freeze it for up to 2 months. Do not fill your freezer-safe container all the way as liquid expands as it freezes. Thaw overnight in the fridge. Serve over ice for chilled mulled cider (also good with alcohol). Or reheat on the stove over medium heat or over low heat in a slow cooker.
Other beverages you might like:
- Sparkling Winter Sangria
- Pumpkin Cider Margarita
- Paleo Hot Chocolate (dairy-free)
- Pomegranate Old-Fashioned
- Apple Carrot Smoothie
Mulled Apple Cider (slow-cooker, stovetop)
Ingredients
- 1 gallon 100% pure apple cider
- 1 orange
- 1 lemon
- 6 whole cloves
- 1 (1-2") piece fresh ginger, unpeeled
- 4 cinnamon sticks, plus more for garnish
Instructions
- Add the cider to a large pot/Dutch oven on the stove or to your slow-cooker insert.
- Slice two 1/4" slices from both the lemon and orange, Reserve the fruit for the garnish later.
- Stab the whole cloves into the citrus slices and add to the pot.
- Thinly slice 8 coins of fresh ginger and add to the pot along with the cinnamon sticks.
- For the stovetop: bring just barely to a boil, then reduce the heat to low to keep warm. For the slow-cooker: cook on High for 2 hours or Low for 4 hours, then switch to the Warm setting.For the Instant Pot: use slow-cooker setting and follow directions above.Once the cider and citrus have warmed up, use a ladle to gently press the citrus slices against the bottom or sides of the pot a few times to help release their flavor.The flavors will intensify the longer the cider sits. When it has reached your preferred level of spice/flavor, remove the citrus and spices with a slotted spoon so they don't become overpowering.
- Serve in mugs and garnish with cinnamon sticks, ginger slices and extra orange or lemon slices, if desired.
Notes
- If you particularly love any of the spices, add more of them.
- If you don’t like any of the spices, leave them out.
- You can use all orange slices or all lemon slices. Or try another citrus like tangerine.
- This would be great with cardamom. Gently crack open green cardamom pods with the bottom of the jar they come in, then add with the other spices.
- Add fennel flavor with a teaspoon of fennel seeds or 1-2 star anise.
- Add a teaspoon of allspice berries for more fall spice flavor.
- You can add fresh cranberries but I don’t think they add a lot of flavor and they’re not pleasant to eat by themselves.
- Add a shot of whiskey, brandy, dark rum, vodka or tequila (100% agave silver, reposado or anejo) for an easy spiked apple cider.
- Use this mulled cider in place of the apple cider in my Pumpkin Cider Margarita!
Jennifer Fisher says
Gonna make me a batch of this, throw it in a thermos and look for a hayride!!!! fabulous
Paleo Gluten Free Guy says
Love that plan! 😉
ChihYu says
Fall in a mug! The cider isn’t just delicious – the kitchen smells so good too when you are making it!!
Paleo Gluten Free Guy says
Exactly! The best part. 🙂
Kelly says
Mulled cider is the best! So delicious and comforting! I love how the citrus gives it a kick!
Paleo Gluten Free Guy says
Yeah, the citrus is mandatory. 😉
Jean Choi says
The perfect drink of the Fall! I can’t wait to try the slow cooker method.
Paleo Gluten Free Guy says
Your house will smell amazing!