Description
A warm and cozy Easy Spiced Hot Apple Cider recipe featuring aromatic mulling spices, citrus zest, and optional gold rum for a festive touch. Perfect for chilly days, this cider can be garnished with fresh apple and orange slices and optionally topped with brown sugar cinnamon whipped cream for extra indulgence.
Ingredients
Scale
Main Ingredients
- 8 cups apple cider (2 quarts / about 2 L)
- ½ lemon zest (without pith)
- 1 orange (zest and segments separated)
- ⅓ cup maple syrup
- 1 cup gold rum (optional, increase up to 1 ½ cups if desired)
Mulling Spices
- 4 cinnamon sticks (not optional)
- ½ tsp whole cloves (not optional)
- 1 tsp allspice berries
- 10 – 12 cardamom pods
- ⅕ of a nutmeg or ¼ tsp ground nutmeg
- 1 inch ginger (sliced)
- ½ tbsp whole peppercorns (optional)
- 1 star anise (optional)
Brown Sugar Cinnamon Whipped Cream (Optional)
- 1 cup chilled heavy cream (about 240 mL)
- ¼ tsp ground cinnamon
- 1 generous pinch sea salt
- 3 – 4 tbsp brown sugar (adjust to taste)
- 1 tsp vanilla extract
For Garnish
- Apple slices
- Orange slices
- Cinnamon sticks
Instructions
- Prepare the spices and aromatics: Measure and place the spices (4 cinnamon sticks, ½ tsp whole cloves, 1 tsp allspice berries, 10–12 cardamom pods, ⅕ nutmeg, ½ tbsp whole peppercorns) in a bowl. Peel and slice 1 inch of ginger. Optionally place all spices except cinnamon sticks in a metal spice infuser or cheesecloth pouch for easy removal.
- Prepare citrus: Peel the zest from ½ lemon and 1 orange carefully avoiding the pith. Separate the orange segments by cutting away the white pith and set aside.
- Combine ingredients: In a large pot, add 8 cups apple cider, lemon zest, orange zest, orange segments, ginger slices, and all mulling spices including cinnamon sticks.
- Heat the cider: Place the pot over medium-high heat and bring the mixture to a simmer, stirring frequently. When it begins to boil, cover the pot and reduce heat to keep the cider at a bare simmer.
- Simmer the cider: Let the cider simmer gently for 30 minutes, monitoring to avoid boiling. Adjust the heat to maintain a low simmer throughout.
- Prepare garnishes: While the cider simmers or cools, slice apples and oranges for decoration and serving.
- Strain and sweeten: Remove the pot from heat and let it cool slightly to handle. Strain out the spices, zest, and orange segments without squeezing the fruit. Stir in ⅓ cup maple syrup gradually, tasting to reach preferred sweetness.
- Add alcohol (optional): Stir in 1 cup gold rum or preferred alcoholic or non-alcoholic substitute while the cider is warm.
- Serve: Place apple and orange slices in serving mugs or glasses, pour warm cider over, and garnish with a cinnamon stick.
- Make whipped cream (optional): Just before serving, whip 1 cup chilled heavy cream with ¼ tsp cinnamon, 1 pinch sea salt, 3–4 tbsp brown sugar, and 1 tsp vanilla extract on medium to medium-high speed until soft peaks form. Use immediately to top cider, garnishing with apple slices and cinnamon sticks if desired.
Notes
- Slow cooker option: Combine all ingredients in a slow cooker, set to low, and cook for about 2 hours. Reduce spicy ingredients like ginger and peppercorns if desired.
- To avoid bitterness, avoid including citrus pith especially from oranges.
- Blood oranges can be used for a slightly different flavor and light pink hue.
- Fresh nutmeg can be grated with a microplane or crushed in small pieces for stronger flavor.
- Alcoholic substitutes for rum include whiskey, bourbon, or brandy. Non-alcoholic options include rum extract, non-alcoholic rum, or whiskey.
- Whipped cream is best made fresh just before serving as it is not stable when stored.
- Store leftover cider refrigerated and reheat gently before serving.
Nutrition
- Serving Size: 1 cup
- Calories: 150 kcal
- Sugar: 20 g
- Sodium: 10 mg
- Fat: 0.5 g
- Saturated Fat: 0.1 g
- Unsaturated Fat: 0.3 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 0 g
- Cholesterol: 0 mg
