When the weather cools down, I find there’s nothing more comforting than a warm mug of spiced mulled apple cider. The aroma of toasted spices mingling with rich apple cider fills my home with a cozy, inviting atmosphere. This recipe strikes the perfect balance of sweetness, spice, and warmth, making it a fall and winter favorite for me.

Why You’ll Love This Recipe

I love this recipe because it’s all about enhancing the natural flavor of apples without overwhelming them. Instead of using store-bought “mulling spice” blends, I toast and steep whole spices like cinnamon, cloves, cardamom, coriander, and star anise. They slowly release their essential oils, giving the cider depth and nuance. It’s simple, but the result feels indulgent and festive—perfect for family gatherings, holiday parties, or just quiet evenings at home.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 3 sticks cinnamon (3-inch)

• 5 medium cloves

• 4 cardamom pods, lightly cracked

• 1/4 teaspoon whole coriander seeds

• 1/2 star anise pod

• 1 quart (900 ml) high-quality apple cider

• Optional additions: raw sugar, lemon zest

• For serving (optional): lemon slices, freshly grated nutmeg

Directions

1. I start by pouring the apple cider into a slow cooker and setting it to high.

2. In a small skillet, I toast the cinnamon, cloves, cardamom, coriander, and star anise over medium-high heat until fragrant and slightly darkened.

3. I add the spices directly into the cider (sometimes in a spice bag for easier removal).

4. I let the cider mull for about 4 hours, reducing the heat if it begins to bubble.

5. If the cider tastes too tart, I add sugar a teaspoon at a time until balanced.

6. I serve the cider warm, plain or with a slice of lemon or a sprinkle of nutmeg.

Servings and timing

This recipe makes 4 to 6 servings. The total time is about 4 hours and 5 minutes, with only 5 minutes of active prep.

Variations

• If I want a quicker version, I simmer the cider on the stove for 30–60 minutes instead of slow-cooking.

• For a brighter flavor, I sometimes add lemon zest or a few strips of orange peel.

• If I want more kick, I include fresh ginger slices.

storage/reheating

I store any leftover cider in a sealed jar or container in the refrigerator for up to 3 days. To reheat, I warm it gently on the stove over low heat, making sure it doesn’t boil, so the spices don’t turn bitter. I usually remove the whole spices before storing so the flavors don’t become too strong.

FAQs

Can I make this cider without a slow cooker?

Yes, I often make it on the stove. I just use the lowest heat possible and let it steep gently.

What’s the best apple cider to use?

I prefer cloudy, unfiltered cider with natural sweetness and a bit of tang—it gives the richest flavor when mulled.

Can I make it ahead of time?

Yes, I mull the cider in advance, let it cool, then refrigerate. When I reheat it, I sometimes add a fresh cinnamon stick for a boost of flavor.

How do I make it sweeter without adding sugar?

I use sweeter apple cider to begin with, or add a little honey instead of sugar.

Can kids drink this mulled cider?

Yes, since this recipe contains no alcohol, it’s perfect for children and family-friendly gatherings.

Conclusion

For me, spiced mulled apple cider is the essence of fall and winter comfort. It’s fragrant, soothing, and endlessly adaptable, whether I serve it as a cozy drink for myself or as a festive warm-up for guests. Once the scent of cinnamon and apples fills my kitchen, I know I’ve made the season feel just a little more special.

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