Mulled Cider
User Reviews
5
Mulled Cider
Description
Mulled Cider begins by toasting a blend of whole spices—cinnamon, black peppercorns, coriander seeds, and cloves—to release their natural oils and aromas. Apple cider is gradually added along with strips of orange zest and brown sugar, and the mixture simmers to meld flavors over about 30 minutes. The cider is then strained to remove solids, producing a clear and spiced hot beverage. Finally, brandy is stirred in for added warmth and complexity.
The drink balances sweet, spicy, and citrus notes, with a smooth warming alcohol presence that complements the cider's fruity base. The simmering method allows the spices to infuse the cider fully without overpowering it, while the brown sugar softens the tartness.
Mulled cider serves well garnished with fresh orange slices. It keeps refrigerated for up to a week and can be gently reheated. The recipe yields about twelve 1-cup servings, making it suitable for holiday parties or cozy evenings. The spice toasting and optional use of a spice sachet facilitate easy cleanup and optimal flavor extraction.
Using brandy is traditional, but bourbon or spiced rum can also be substituted depending on preference. Skimming foam during simmering improves clarity. The cracked spices provide better flavor release, achieved by gently breaking them in a bag before toasting.
Ingredients
- 1 cinnamon stick broken into pieces (see note 1)
- 1/2 teaspoon black peppercorns cracked, whole
- 1/2 teaspoon coriander seeds cracked
- 7 whole cloves
- 2 quarts apple cider (see note 2)
- 4 (3-inch) strips orange zest
- 1 tablespoon brown sugar plus more, to taste (see note 3)
- 16 ounces brandy (see note 4)
- Orange slices for garnish
Instructions
- In a large saucepan over medium heat, toast cinnamon stick pieces, peppercorns, coriander seeds, and cloves, shaking occasionally until fragrant, about 1 to 3 minutes.
- To the saucepan, slowly add cider, orange zest, and sugar. Simmer until flavors meld, about 30 minutes. Using a wide shallow spoon, skim any foam that may come to the surface.
- Prepare a fine mesh strainer with a coffee filter or a triple layer of cheesecloth and place over large bowl. Strain mixture through prepared strainer. Discard solids. Return cider mixture to saucepan and stir in brandy. Serve in mugs with orange slices for garnish.
Notes
- Toast whole spices first to enhance their aroma before adding cider.
- You can contain spices in a sachet or tea ball to ease straining and cleanup.
- Adjust brown sugar quantity to your taste based on cider sweetness.
- Substitute brandy with bourbon or spiced rum if desired.
- Refrigerate leftovers up to one week and gently reheat before serving.
- Garnish with orange wheels or cinnamon sticks as preferred.
- Crack peppercorns and coriander seeds inside a plastic bag for controlled breakage.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings (1 cup each)
Amount Per Serving
Calories 166 kcal
% Daily Value*
| Serving | 1cup | |
| Calories | 166kcal | 8% |
| Carbohydrates | 19g | 6% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Sodium | 7mg | 0% |
| Potassium | 159mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 16g | 32% |
| Vitamin C | 2mg | 2% |
| Calcium | 16mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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