Mulling Spices for Apple Cider

5 from 1 vote

Mulling Spices for Apple Cider

You'll love these DIY homemade mulling spices for apple cider or mulled wine. Perfect for chilly fall nights! Add a jigger of spiced rum for extra warmth.

Course Beverages

Cuisine American

Cook Time 20

Total Time 20

Servings people

Calories 120kcal

Author Lisa Bynum

Ingredients

For the mulling spices:

¼ cup whole allspice berries
¼ cup whole cloves
¼ cup whole juniper berries
6-8 whole star anise pods
4 whole cinnamon sticks, broken into several pieces
Dried peel from 1 small orange, broken into small pieces

For the mulled apple cider:

4 cups apple cider
2 tablespoons mulling spices

Instructions

For the mulling spices:

Combine all of the spices in a mason jar or other airtight container. Seal tightly and store in a cool, dry place for up to 1 year.

For the mulled apple cider:

Pour apple cider into a medium saucepan.
Stir in the mulling spices and bring the cider to a gentle simmer.
Reduce the heat to low, cover, and simmer for 20 minutes.
Remove from the heat and strain out the spices.
Divide the cider among 4 mugs. Add a splash of bourbon, spiced rum, or dark rum, if desired.

Video

Notes

Mulling Spices Yield: About 2 cups mulling spice blend (enough for approximately 16 batches of mulled cider)

Nutrition notes:

These values assume the spices are strained out and not consumed.
Nutrition does not include optional bourbon or rum.
Values are estimates and will vary slightly depending on the brand of apple cider used.

Use whole spices. Whole spices produce the best flavor and are easy to strain out after simmering. Avoid using ground spices, which can make the cider cloudy and gritty.
Don't let the cider boil for long. Bring it just to a gentle simmer, then reduce the heat. Boiling can dull the fresh apple flavor.
Use a tea infuser for easy cleanup. Place the mulling spices in a tea ball, tea infuser, or cheesecloth bundle before adding them to the cider for quick and easy removal.
Adjust the spice level. For a milder cider, use 1 tablespoon of mulling spices. For a stronger, spicier flavor, increase to 3 tablespoons or simmer a little longer.
Sweeten if needed. Most apple ciders are naturally sweet enough, but you can stir in a little brown sugar, honey, or maple syrup to taste.
Spike it for adults. Add a splash of bourbon, spiced rum, dark rum, or brandy to each mug just before serving.
Reuse the spices. The mulling spices can be used for a second batch of cider. The flavor will be milder, but still delicious.
Keep warm for serving. If serving at a party, transfer the strained cider to a slow cooker set to the Warm setting to keep it hot for several hours.
Storage: Store unused mulling spices in an airtight container in a cool, dry place for up to 1 year. Once prepared, leftover mulled cider can be refrigerated in an airtight container for up to 3 days and reheated gently on the stovetop or in the microwave.

Nutrition