Hello hello, welcome back! Or at least, I hope you’re back and that you’ll be back forever and evermore. There’s good things happening here. Like the yummy goodness that is mulled cider.
Now as I always promise not to bore you with a book worth of reading just to get to the recipe, I will leave you with just a few things. For starters you can cook this fast or you can cook this slow.
The longer you cook it, the more it tastes like “fall and Christmas in a cup” — literally the compliments I receive when I make it. I prefer spiced rum, but you can use bourbon. Alright, that’s it – recipe below. Enjoy
- 1 gallon of unfiltered apple juice or apple cider (I like to use half and half-trust me on this)
- 1/2 cup Mulling Spices (I use Davidson’s from Amazon, it’s superb)
- 1-2 large oranges (cut into slices)
- 1-2 apples (cut into slices)
- 24oz Spiced Rum
- 8 cinnamon sticks (optional, as garnish)
- 8 whole star anise (optional, as garnish)
Mulling Spices Alternative
- 3 cinnamon sticks
- 4 star anise
- 1 tbsp whole cloves
- 1 tbsp whole allspice
- Add the apple cider, mulling spices, orange slices, and apple slices to a large soup pot. Then, turn on the heat, stir, and cook over low heat for 20-30 minutes until the cider is infused with flavor.
- You can cook on low for up to 4 hours, I’ve done both.
- Remove the pot of cider from the heat and pour 8 oz strained mulled cider into a large mug. Add 3 oz rum to each mug. Before serving, garnish with optional orange slices, cinnamon sticks, or star anise and stir. ENJOY!
- Feel free to combine the cider and rum into a punch bowl or container. It’s just as wonderful served cold. ENJOY!