Last updated: August 27, 2026
Mulled cider is the drink you want simmering on your stove the moment the air turns crisp, and this recipe card below has you covered whether you are serving two people or a whole holiday crowd.
You will notice right away that mulled cider is less a rigid recipe and more a method: warm apple cider, steep it with whole spices and citrus, and let your kitchen fill with the smell of cinnamon and clove.
What Goes Into Mulled Cider
The base of any good mulled cider is unfiltered apple cider, not clear apple juice, since the cloudier cider carries more of the fruit’s natural pectin and gives the finished drink a fuller body.
Look for cider from a regional orchard or a grocery store’s refrigerated section rather than the shelf-stable juice aisle, because that fresher product has a tarter, more complex flavor that holds up against strong spices like cinnamon and clove.
The Warming Spices
Cinnamon sticks, whole cloves, and star anise form the backbone of the spice blend, and using whole spices instead of ground versions keeps the finished cider clear instead of gritty.
A few allspice berries and a knob of fresh ginger round things out, adding a peppery warmth that plays well against the sweetness of the cider.
Citrus and Sweetener
An orange, studded with cloves or simply sliced into rounds, adds brightness that keeps the drink from tasting one-note.
A splash of maple syrup or a tablespoon of brown sugar can be added toward the end if your cider is on the tart side, though most fresh ciders are sweet enough on their own.
How to Make Mulled Cider on the Stove
Combine your apple cider with the cinnamon sticks, cloves, star anise, allspice, sliced ginger, and orange rounds in a large pot.
Bring the mixture to a gentle simmer over medium heat, then immediately reduce the heat to low, since a hard boil will cook off the fragrant oils in the spices and dull the flavor.
Let the cider simmer uncovered for at least thirty minutes, and up to two hours if you want a deeper, more concentrated flavor, stirring occasionally and topping off with a splash of water if too much liquid evaporates.
Straining and Serving
Once the cider has simmered to your liking, ladle it through a fine mesh strainer into mugs, or leave the spices right in the pot on low heat if you are serving from a slow cooker at a party.
Garnish each mug with a fresh cinnamon stick, a thin orange wheel, or a few cranberries floating on top for a festive touch.
Making It in a Slow Cooker
For a hands-off version, combine all the ingredients directly in a slow cooker set to low, and let it warm gently for three to four hours.
This method is especially useful for parties, since the slow cooker keeps the cider at serving temperature for hours without any risk of scorching on the bottom of the pot.
Variations and Add-Ins
For an adults-only version, stir in a splash of bourbon, spiced rum, or apple brandy to each mug just before serving, since alcohol added during the long simmer will cook off.
Cranberry juice can replace up to a quarter of the cider for a tarter, more jewel-toned drink, and a vanilla bean split lengthwise and added to the pot lends a soft, rounded sweetness.
If you like a citrus punch, add a few lemon slices alongside the orange, and if you want more heat, a pinch of black peppercorns or an extra knob of ginger will do the trick.
Storage and Reheating
Leftover mulled cider keeps well in the refrigerator for up to five days once strained of its spices and cooled to room temperature.
Reheat gently on the stovetop or in the microwave, since the spices have already infused the liquid and there is no need to simmer it again for flavor.
You can also freeze mulled cider in an airtight container for up to three months, then thaw it in the refrigerator overnight before reheating.
Serving Suggestions
Mulled cider pairs beautifully with a fall charcuterie board, spiced nuts, or a simple platter of shortbread cookies for dipping.
Serve it in clear glass mugs so guests can see the orange slices and cinnamon sticks floating inside, which makes for a warm and inviting drink station at any holiday gathering.
The History Behind Mulled Cider
Mulling, the practice of warming a beverage with spices, dates back to ancient Rome, where wine was heated with spices to make it more palatable through the winter months.
The tradition carried through medieval Europe and eventually crossed the Atlantic with settlers, where apple cider, abundant in colonial America, became the natural base for a mulled drink instead of wine.
By the time apple orchards were well established across New England, mulled cider had become a staple of harvest gatherings and winter holidays, a tradition that continues in homes today.
Ready to bring that same warmth into your own kitchen? Use the recipe card below for exact measurements and step-by-step instructions.
Mulled Cider
Warm apple cider simmered with cinnamon, cloves, star anise, and orange for a fragrant, cozy drink perfect for fall and winter gatherings.
Ingredients
- 8 cups unfiltered apple cider
- 3 cinnamon sticks, plus more for garnish
- 10 whole cloves
- 2 star anise pods
- 4 allspice berries
- 1 orange, sliced into rounds
- 1-inch piece fresh ginger, sliced
- 2 tablespoons maple syrup (optional)
Instructions
- Combine the apple cider, cinnamon sticks, cloves, star anise, allspice berries, orange slices, and ginger in a large pot.
- Bring to a gentle simmer over medium heat.
- Reduce heat to low and let simmer uncovered for at least 30 minutes, up to 2 hours, stirring occasionally.
- Taste and stir in maple syrup if a sweeter cider is desired.
- Strain the cider through a fine mesh strainer into mugs.
- Garnish with fresh cinnamon sticks or orange wheels and serve warm.
Notes
For a hands-off version, combine all ingredients in a slow cooker on low for 3 to 4 hours. Add a splash of bourbon or spiced rum to individual mugs for an adults-only version.
Nutrition Information:
Yield:
8Serving Size:
1 cupAmount Per Serving: Calories: 120Total Fat: 0gSaturated Fat: 0gSodium: 15mgCarbohydrates: 29gFiber: 1gSugar: 25gProtein: 0g
Mulled Cider Questions
Can I make mulled cider ahead of time?
Yes, you can make mulled cider up to three days ahead and store it strained in the refrigerator, then reheat it gently on the stove when you are ready to serve.
The flavor actually deepens slightly after a day or two, so making it ahead is a great option for holiday entertaining.
What is the difference between apple cider and apple juice for mulling?
Apple cider is unfiltered, giving it a cloudy appearance and a fuller, tarter flavor, while apple juice is filtered and often sweetened.
For mulled cider, always reach for the cider, since its natural tartness balances the sweetness of the added spices and any sweetener.
Can I make mulled cider without alcohol?
Absolutely, this recipe is naturally alcohol-free, and the warming spices and citrus provide plenty of flavor and depth on their own.
If you want an adult version, simply add a splash of bourbon or spiced rum to individual mugs rather than the whole pot.
How long should I simmer mulled cider?
A minimum of thirty minutes allows the spices to infuse properly, though simmering for up to two hours will concentrate the flavors even further.
Just be sure to keep the heat low so the cider never reaches a hard boil, which can make the spices taste bitter.
Can I use ground spices instead of whole ones?
Whole spices are strongly recommended because they infuse the cider without clouding it, while ground spices will leave a gritty texture at the bottom of the pot.
If whole spices are not available, you can use ground spices tied in a cheesecloth sachet to keep the finished drink clear.
What can I substitute for star anise?
If you cannot find star anise, a small pinch of ground fennel seed or simply omitting it works fine, since the cinnamon and cloves will still carry plenty of warmth.
Star anise adds a subtle licorice note that is pleasant but not essential to a good mulled cider.
Wrapping Up This Mulled Cider Recipe
This mulled cider recipe turns a handful of pantry spices and a jug of fresh cider into the coziest drink of the season.
Simmer a batch this weekend, ladle it into your favorite mugs, and let the smell of cinnamon and orange fill your kitchen all afternoon.
