Mulled Apple Cider (slow-cooker, stovetop)

Warm spiced cider in a glass mug surrounded by whole cloves and cinnamon sticks.

5 from 4 votes

Mulled Apple Cider (slow-cooker, stovetop)

Mulled Apple Cider is the perfect warm, cozy drink for fall. Fresh citrus and whole spices make your house smell amazing. And it's so easy to make on the stove, in a slow-cooker or Instant Pot!

Note: the cook time is when using the slow-cooker on the Low setting.

Prep Time5

Cook Time4

Total Time4 5

Course: Drinks

Cuisine: American

Servings: cups (8 oz. each)

Calories: 114kcal

Author: Don Baiocchi

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

Substitutions

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!

Make ahead

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.

Freezer instructions

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.

Nutrition