Hot Spiked Mulled Cider Orange (Print)

Aromatic cider with orange, clove, and a splash of spirit for festive, cozy sipping.

# Ingredients:

→ Cider Base

01 - 1.5 liters (6 cups) apple cider
02 - 1 large orange, sliced into rounds
03 - 1 lemon, sliced into rounds (optional)

→ Spices & Flavorings

04 - 10 whole cloves
05 - 3 cinnamon sticks
06 - 3 star anise pods
07 - 8 whole allspice berries
08 - 1-inch piece fresh ginger, sliced
09 - 2-3 tablespoons honey or maple syrup (to taste)
10 - 1/4 teaspoon freshly grated nutmeg

→ Alcohol

11 - 180-240 ml (3/4-1 cup) dark rum, bourbon, or apple brandy (adjust to taste)

→ Garnish

12 - Extra orange slices
13 - Cinnamon sticks

# Directions:

01 - In a large saucepan, combine apple cider, orange slices, lemon slices (if using), whole cloves, cinnamon sticks, star anise pods, allspice berries, sliced ginger, honey or maple syrup, and grated nutmeg.
02 - Gently warm the mixture over medium heat until steaming but not boiling. Allow to simmer for 15–20 minutes, stirring occasionally to ensure even distribution of flavors.
03 - Reduce the heat to low and let the mixture steep for an additional 5–10 minutes. Taste and adjust the sweetness as per your preference.
04 - Remove the saucepan from the heat. Carefully strain the liquid through a fine-mesh sieve to remove all spices and fruit pieces, reserving the infused cider.
05 - Stir the chosen spirit (dark rum, bourbon, or apple brandy) into the strained cider. Adjust the quantity to achieve the desired potency.
06 - Ladle the hot mulled cider into mugs or heatproof glasses. Garnish with additional fresh orange slices and cinnamon sticks before serving.

# Expert Tips:

01 -
  • Ready in just 30 minutes from start to finish
  • Uses simple ingredients that create complex flavors
  • Customizable alcohol content or easily made alcohol-free
  • Perfect for batch preparation when entertaining
02 -
  • Contains approximately 170 calories per serving with alcohol
  • Can be prepared up to 3 days ahead and reheated
  • Develops even better flavor when made a day in advance
  • The spice combination works with both alcoholic and non-alcoholic versions
03 -
  • The quality of your cider makes all the difference—farm-fresh, unfiltered cider creates a dramatically better final product than shelf-stable varieties.
  • When selecting spices, whole versions will always provide cleaner, more complex flavors than pre-ground options.
  • Consider toasting your spices in a dry pan for 30 seconds before adding them to the cider to release more of their essential oils and intensify their flavor contribution.
  • For entertaining, keep the mulled cider warm in a slow cooker set to low, which allows guests to help themselves throughout the evening without requiring your attention.
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