Spiced Mulled Cider



The weather is starting (or has gotten) cold, depending on where you are in the world. With that in mind, here is one of our favourite mulled ciders. This recipe is great for cold evenings or weekends. Use a high-quality apple cider and meld that with great spices to make an unbelievable winter drink.

[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column width=”1/4″][vc_column_text]YIELD: 4 to 6 servings
TIME: 35 minutes to 4 hours[/vc_column_text][/vc_column][vc_column width=”3/4″ css=”.vc_custom_1583889745287{padding-top: 0px !important;padding-bottom: 0px !important;}”][vc_column_text css=”.vc_custom_1583889848445{padding-top: 0px !important;padding-bottom: 0px !important;}”]

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[/vc_column_text][/vc_column][/vc_row][vc_row css=”.vc_custom_1584307889277{margin-top: 10px !important;}”][vc_column][vc_separator color=”black”][/vc_column][/vc_row][vc_row][vc_column width=”1/3″ css=”.vc_custom_1584215381739{margin-right: 20px !important;padding-top: 20px !important;padding-right: 25px !important;background-color: #f6f4f5 !important;border-radius: 5px !important;}”][vc_column_text]INGREDIENTS

  • 3 (3-inch) sticks cinnamon
  • 5 cloves
  • 4 cardamom pods, pressed until they just crack open
  • 1/4 teaspoon coriander seed
  • 1/2 star anise pod
  • 1 quart (900ml) high-quality apple cider
  • Optional additions: brandy, raw sugar, lemon zest
  • Lemon slices, and/or freshly grated nutmeg, for serving

[/vc_column_text][/vc_column][vc_column width=”2/3″ css=”.vc_custom_1583889959623{margin-top: 10px !important;padding-left: 50px !important;}”][vc_column_text]METHOD[/vc_column_text][vc_column_text]Heat a small skillet over medium-high heat and add spices. Toast, stirring frequently, until spices are fragrant and coriander seeds begin to darken. Add loose to cider, or add to cider in a cheesecloth sachet or a reusable spice bag for easy removal later.

Add apple cider to a 2-quart pot or slow cooker. Cover and set over medium-high heat. Bring to a simmer, then lower heat to maintain simmer and cook for 1 hour, or until spice flavor is well infused. Alternatively, for a less cloudy final cider, cover and mull over low heat for 4 hours, without allowing cider to bubble.

Just before serving, adjust seasoning of cider with brandy, raw sugar, and/or lemon zest, if needed.

Serve plain, or with a slice of lemon, extra brandy or other liquor, or a small grating of nutmeg. If keeping warm for service, remove spices.[/vc_column_text][/vc_column][/vc_row][vc_row css=”.vc_custom_1584215403674{margin-top: 25px !important;}”][vc_column][vc_separator color=”custom” border_width=”3″ accent_color=”#ffffff”][/vc_column][/vc_row]