Mulled Cider Spiced Apple Cider

Serve this crowd-pleasing drink at your next party, alongside mulled wine, cheese straws, and baked Brie. We have three varieties of apple trees in our yard, and fortunately for us, they bear fruit one after the other. So, we end up with an uninterrupted supply of apples starting late summer through fall. 🙂

Apart from usual suspects like apple cake or apple cinnamon oats, we also make Spiced Apple Cider, also referred to as Mulled Cider. It’s a gorgeous combination of sweet and tart apples simmered with whole spices and brown sugar. And the big bonus is that the day I make this cider, the whole house smells like a giant apple pie! Now, who can complain about that? 🙂

Why You’ll Love This Recipe

Makes use of the abundance of apples sitting on kitchen countertops throughout the fall and winter season.Sweet, tart and easily sippable for a cozy drink to enjoy with family and friends.Perfect for movie night, holiday parties or quiet evenings with loved ones.Serves a crowd as the recipe can easily be doubled or tripled - and spiked with a bit of liquor, too!

How to Make Spiced Apple Cider

A hot cider recipe would not be complete without the fresh apples and spices that bring it all together. Let’s take a look at what we need.

Ingredients - Notes & Substituitions

Apples: Feel free to use almost any variety of apples. I use Pink Lady or Gala apples for sweetness, and Granny Smith apples to give the cider a slight tart bite.Spices: Use whole cloves, cinnamon sticks and fresh ginger for the best flavor. The cinnamon, cloves, and ginger give it the warmth and intense flavor that is so iconic to this recipe.Brown Sugar: Either light or dark brown sugar will work - use whichever you have on hand.Water: The amount of water will vary depending on how dense you like your cider. My girls and I like a super apple-forward beverage, so I make my cider with 5 cups. You can always add more water after straining, if desired.

Step by Step Instructions

Here are step-by-step instructions for this easy apple cider recipe from scratch. I used the Instant Pot, but this recipe will work in most electric pressure cookers. Step 1: Pressure Cook

Prep ingredients: Tie the cloves and cinnamon sticks in a cheesecloth to make a spice pouch. Core the apples and slice them in ¼ inch slices.Pressure cook: Turn Instant Pot on. Add the sliced apples, brown sugar, ginger, spice pouch and water into the Instant Pot. Stir well. Close lid. Set vent to Sealing mode. Press 15 minutes Manual (high) or Pressure Cook.

Step 2: Mash Apples and Strain

Release pressure: Let the pressure release naturally for 15 minutes, then release the remaining pressure by carefully turning the pressure valve to ‘Venting’ position. (QR after 15). Open the lid after pressure pin drops.

Mash apples: Using a spatula, stir and break down the apples. Alternatively, use a potato masher to fully mash the apples. The apples are so soft at this point, that they break down very easily.

Strain: Strain this mix through a strainer into a separate bowl. Use a spatula to push down the pulp.

Strain again: After you are done straining once, strain the liquid once more, stirring only lightly, so the strainer holds back the pulp. The apple cider is ready to drink! If you like it chilled, wait for it to cool down for 15 minutes, then refrigerate.

Tip: Don’t discard the pulp you get after straining the cider for the second time. We use that pulp to make apple spice pancakes or apple spice cake.

Try a Variation: Hard Apple Cider

If you are looking to spike your mulled cider with alcohol to make a Hard Apple Cider, a great combination is whiskey, rum or bourbon. For either of those, I follow a ratio of 4 parts of homemade apple cider to 1 part rum. This ratio works well for me, but you can always tweak it to your liking.

Serving Suggestions & Holiday Parties

I serve this spiced cider warm in a cup with a cinnamon stick for that added sweet and warm cinnamon flavor. For a holiday party, I double (or triple) this recipe in my 6 qt Instant Pot. After straining, I pour it back into the pot and turn on the ‘Keep Warm’ mode. This way my guests can help themselves to a cup of hot cider all evening! Plus, it’s a great conversation starter too. 🙂 If you’re making it on the stovetop, you can strain it and transfer it to any heatproof punch bowl for serving.

Storing & Reheating

The apple cider will keep for up to 1 week in an airtight container in the fridge. To reheat, set in a saucepot over medium heat, until steaming and warmed through. For individual mugs, heat in the microwave for 1-2 minutes, until warmed through.

Recipe Tips & Notes

Apples: This recipe for hot apple cider can be made with almost any variety of apples. I use Pink Lady or Gala apples for sweetness, and Granny Smith apples to give the cider a slight tart bite.Don’t discard the pulp after straining the cider for the second time. We use that pulp to make apple spice pancakes or apple spice cake.Double or triple the recipe: It is easy to double-up this recipe and make it in large batches, which makes it perfect for serving during big get-togethers and holiday parties.Hard Apple Cider: Follow a ratio of 4 parts apple cider to 1 part whiskey, bourbon or rum. Taste and tweak to your liking.Serve it warm: Keep it warm in the Instant Pot or on the Stove during parties or reheat in the microwave when ready to enjoy.To enjoy it cold, cool for 15 minutes, then store in the refrigerator until chilled. Cider will keep in an airtight container for up to one week.