Easy Stovetop Mulled Apple Cider Recipe (with Whole Spices!)

Nothing says fall like a steaming mug of Homemade Mulled Apple Cider! This quick stovetop version takes just 30 minutes and uses fragrant whole spices like cinnamon sticks, cardamom pods, star anise, whole cloves, and fresh ginger to infuse your cider with warming, aromatic flavor. Fresh apple and orange slices add natural sweetness while whole spices (not ground!) keep your cider crystal clear with zero grittiness. Whether you're hosting Thanksgiving dinner, throwing a Halloween or holiday party, or simply want a cozy drink on a cold night, this easy recipe will make your whole house smell amazing!

Prep Time5

Cook Time20

Total Time25

Course: Drinks

Cuisine: American

Diet: Gluten Free, Vegan, Vegetarian

Servings: servings

Calories: 144kcal

Author: Briana

Equipment

dutch oven or large pot, at least 3-quart capacity
Fine mesh strainer or slotted spoon

Ingredients

8 cups fresh apple cider ½ gallon, unfiltered, from the refrigerated section
2 medium apples sliced into ¼-inch rounds, any firm variety
1 medium orange sliced into rounds
2-3 whole cinnamon sticks
½ tablespoon whole cloves
½ tablespoon whole cardamom pods crushed
½ tablespoon whole allspice berries
1 pod star anise
3-4 slices fresh ginger about 1-inch knob total

Instructions

Combine ingredients. Pour apple cider into a large pot or Dutch oven. Add apple slices, orange slices, cinnamon sticks, whole cloves, crushed cardamom, allspice, star anise, and ginger pieces.
8 cups fresh apple cider, 2 medium apples, 1 medium orange, 2-3 whole cinnamon sticks, ½ tablespoon whole cloves, ½ tablespoon whole cardamom pods, ½ tablespoon whole allspice berries, 1 pod star anise, 3-4 slices fresh ginger
Bring to a simmer. Heat over medium-high heat until the mixture just begins to bubble, then immediately reduce heat to low. You want a very gentle simmer – just tiny bubbles breaking the surface, not a rolling boil.
Simmer and infuse. Let the cider simmer gently on low heat for at least 15-20 minutes, stirring occasionally. The cider will deepen in color and become wonderfully aromatic as the spices infuse.
Strain and serve. Use a fine mesh strainer or slotted spoon to remove the apple slices, orange slices, and whole spices. Ladle the warm cider into mugs and garnish with reserved cinnamon sticks and apple slices. Serve immediately and enjoy!

Notes

Tips and tricks:

Use whole spices only. Ground spices will make your cider cloudy and gritty. Whole spices infuse beautiful flavor and are easy to strain out, leaving you with crystal-clear cider.
Don't boil hard. Keep the heat low for a gentle simmer. Boiling can make the cider taste slightly bitter and will cook off too much liquid.
Crush the cardamom. Gently crushing the cardamom pods before adding them helps release more of that gorgeous flavor. Just press them with the flat side of a knife or the bottom of a measuring cup.
Apple choices. Any combination of apples works here! We love Honeycrisp and something tart, like Cripps Pink. Just use something that won't turn into mush after boiling!
Make it boozy. Add 1-2 ounces of bourbon, dark rum, or brandy to each mug just before serving for an adult version, like our hot apple cider buttered rum!
Slow cooker option: You can also make this in a slow cooker! Combine all ingredients and cook on LOW for 2-3 hours. This is perfect for parties - it'll keep the cider warm for hours while guests serve themselves. Just don't use HIGH heat, or you risk making it bitter.

Storage:

Refrigerator: Store leftover mulled cider (with spices strained out) in an airtight container in the fridge for up to 5 days. Reheat gently on the stovetop or in the microwave before serving.
Freezer: This recipe freezes well. Store for up to 6 months in an airtight, freezer-safe container. Defrost in the fridge overnight.
Keep warm for a party: Transfer strained cider to a slow cooker set on "warm" to keep it at the perfect temperature for hours while guests serve themselves.

Nutrition