Mulled Apple Cider

Think of mulled cider as autumn’s take on punch—a warm, crowd-friendly drink you can make in just a few minutes and keep simmering on the stove or warm in a crock pot throughout the day. It’s non-alcoholic and goes with everything from Thanksgiving appetizers straight through dessert, although it never hurts to set a bottle of bourbon or rum alongside for anyone who chooses to imbibe. Start with the best-quality apple cider you can find (unfiltered is my favorite), then add a few orange slices and this simple mulling spice recipe for apple cider, full of quintessentially autumn spices and aromatics. Before long, the whole kitchen smells like an apple orchard.

How this mulled cider recipe fits AIP, Paleo and Whole30

The main thing to watch here is the apple cider. Look for a non-alcoholic cider with as little added as possible. Unfiltered cider with no added sugar or preservatives is my preference. Apple cider is naturally high in sugar, so think of this as a holiday treat rather than an everyday drink. All of the mulling spices in this recipe are Paleo, AIP Modified and Whole30 compatible. If you’re following AIP Core, simply omit the star anise and the black peppercorns, as they’re eliminated on the Core program.

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Pour a gallon of apple cider into a 6 quart stockpot. Add in slices of orange, cinnamon sticks, star anise pods, whole cloves, peppercorns, slices of fresh ginger and a half of a vanilla bean. I like to cut the vanilla bean lengthwise to expose the seeds inside.

Optionally, you can collect the cloves, anise and peppercorns in a bit of cheesecloth and tie it tightly, then add it to the cider. The spices will steep in the bag, and it will be much easier to remove them before serving.

Bring to a gentle simmer, then reduce the heat to low, cover and steep for at least 20 minutes. To serve, uncover, remove the smaller spices or the spice bundle — you can leave the cinnamon sticks, ginger and oranges, as they’re easy to work around — and keep warm on the stove or in a crockpot. You can even make this ahead. Just let it cool, strain to remove the spices and oranges, then refrigerate in a pitcher for up to two days.

Serve glasses warm garnished with cinnamon sticks and orange slices. It’s such a lovely option on a holiday buffet where your guests can feel comfortable serving themselves throughout the festivities.

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Mulled Apple Cider

5 from 1 vote

Warm mulled apple cider infused with orange, ginger, vanilla and whole mulling spices. An easy non-alcoholic holiday drink for a crowd.

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Total Time:45 minutes mins

Servings: 12 servings

Author: Christina Marche

Ingredients

• 1 gallon apple cider
• 1 large orange, cut into ¼ inch slices
• 1 inch piece ginger, peeled and sliced thin
• 5 cinnamon sticks
• ½ vanilla bean
• 3 whole star anise
• 1 tbsp whole cloves
• 8 black peppercorns, seed spice optional

Instructions

Stovetop Method

• Combine the cider, orange slices, ginger, cinnamon sticks, vanilla bean, star anise, cloves and peppercorns in a 6-quart stockpot.
• If you prefer, bundle the cloves, peppercorns and star anise in cheesecloth and tie securely before adding; this makes the smaller spices easier to remove before serving.
• Cover and bring to a gentle simmer over medium heat. Reduce the heat to low and simmer for at least 20 minutes. Before serving, remove the cheesecloth bundle or use a slotted spoon to remove the cloves, peppercorns and star anise. Leave the orange slices, ginger and cinnamon sticks in the cider; the vanilla bean can stay or be removed.
• Serve warm, garnished with fresh orange slices and cinnamon sticks, if desired. To keep the cider warm for a crowd, transfer to a slow cooker set to Warm, or keep covered over the lowest heat on the stove.

Crockpot Method

• Combine all of the ingredients in a slow cooker. Cover and cook on Low for at least 2 hours, until hot and fragrant. Remove the small spices or their cheesecloth bundle before serving, leaving the orange, ginger and cinnamon sticks in the cider. Set the slow cooker to Warm for serving.

Optional Serving Suggestions

• Set out bourbon or rum alongside the cider for those who wish to imbibe. For another fun option, offer tea bags such as ginger, rooibos or black tea so guests can steep a cup directly in the hot cider. Keep honey nearby for those looking for some added sweetness.

Course: Drinks

Cuisine: AIP, AIP Modified, Paleo, Plant-Based Whole30, Whole30