Mulled Cider

By Jacques Pepin

Mulled Cider
Craig Lee for The New York Times
Total Time
About 10 minutes
Rating
4(580)
Comments
Read comments

This is a recipe for a hot beverage we enjoy on cold winter evenings. When curled up with a good book in front of a blazing fire, nothing tastes better than cider.

Preferably, it is made with cloudy, unfiltered sweet cider, the fresh juice of pressed apples, which I combine with cloves, allspice berries and cinnamon sticks. After being steeped together like tea, the cloves and allspice come to the top and can be removed before serving, and the stick of cinnamon, which sinks to the bottom, can be served with the liquid. Add bourbon or rum if you wish.

Featured in: THE PURPOSEFUL COOK; Southern Winter Dish: Black-Eyed Peas in a Ragout

  • or to save this recipe.

  • Subscriber benefit: give recipes to anyone
    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
    Subscribe

  • Print Options

Advertisement

Ingredients

Yield:6 servings
  • 1½quarts unfiltered sweet cider
  • 12allspice berries
  • 12whole cloves
  • 2sticks cinnamon, broken into pieces
  • 6tablespoons bourbon (optional)
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

153 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 29 grams carbohydrates; 1 gram dietary fiber; 24 grams sugars; 0 grams protein; 11 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by
Cooking Newsletter illustration

Opt out or contact us anytime. See our Privacy Policy.

Opt out or contact us anytime. See our Privacy Policy.

Preparation

  1. Step 1

    Place all ingredients but the bourbon in a saucepan and heat over medium heat until the mixture is just below a boil. Cover, remove from the heat and let steep 5 minutes.

  2. Step 2

    At that point, you will notice that the allspice and cloves have floated to the top; remove and discard them. Pour a tablespoon of bourbon, if desired, into each of six mugs and pour the cider mixture over it. Spoon a few cinnamon pieces into each mug, and serve immediately.

Ratings

4 out of 5
580 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Private Notes

Leave a Private Comment on this recipe and see it here.

Comments

mCats

My "cheater" version is to heat cider in the microwave, then insert a spiced tea bag (orange spice works well) and brew as you would tea. Then add bourbon and a little honey if you need a lot of bourbon :)

Joseph Tether

My wife prepared something very similar at our recent Christmas party The drink is called "Wasaile" and I think the origin is British. We added spiced rum. Several whole oranges with cloves poked into them were floated in the pot, a two gallon stock pot in our case. It was a big hit!

jstarke

Fresh lemon juice brightens it up and balances the sweetness. Added one TBSP to a gallon of cider. Have made recipe as is and with a quartered orange. Both good.

Lupulin

I make a similar hot mulled cider, but with greatly decreased clove since it is such a potent spice and, in my opinion, tends to overwhelm. I also add a whole sliced lemon and small to medium orange, sliced. This is all in a 3-4 gal. batch.

JB

I don't think one person in the comments so far actually made the recipe?

Jane

Applejack brandy

Private comments are only visible to you.

Recipe Tags

Advertisement

or to save this recipe.