Spiced Mulled Cider

November 11, 2025

I love a hot, mulled cider in the fall. This one fits the bill.

Summary

  • Prep Time: 5 min
  • Cook Time: 4 hr
  • Other:
  • Total Time: 4 hr 5 min
  • Servings: 4 – 6
  • Yield:

Ingredients

  • 3 (3-inch) sticks cinnamon
  • 5 medium cloves
  • 4 cardamom pods, pressed until they just crack open
  • 1/4 teaspoon whole coriander seeds
  • 1/2 star anise pod
  • 1 quart (900 ml) high-quality apple cider
  • Optional additions (see notes): 1 tablespoon (15 ml) brandy, raw sugar, lemon zest
  • Extra brandy, lemon slices, and/or freshly grated nutmeg, for serving (optional)

Directions

  1. Turn slow cooker to high and add apple cider. Cover and set aside.
  2. Heat a small skillet on medium-high and add spices. Toast, stirring frequently, until spices are fragrant and coriander seeds begin to darken. Set aside and either transfer to a reusable spice bag or add loose to cider.
  3. Cover and let cider mull on high (reduce if it begins to bubble) for about 4 hours, or until spice flavor is well infused. Ten minutes before serving, add brandy. Add sugar, 1 rounded teaspoon at a time, if cider is too tart (sugar will bring out flavor of spices if needed).
  4. Serve plain, or with a slice of lemon, extra brandy, or a small grating of nutmeg. If keeping warm for service, remove spices.

Adjustments

  • None

History

  • 2025-11-11 – Spices came through well. Will make this again.

References