Warming Spiced Apple Cider with Cinnamon & Orange Twist
Warming Cider
This is my favorite cold-weather pick-me-up — a simple, soulful mulled cider (Согревающий Сидр) that smells like holidays and feels like a warm hug. Bright orange, toasted cinnamon, cloves, and a whisper of maple come together in the pot so the whole house smells incredible; it’s the sort of drink you make when friends drop by or when you want to slow down and savor the moment.
It’s easy to make and easy to adapt: simmer it gently, strain, then spike individual mugs with a splash of dark rum if you like. Serve in heatproof mugs with an orange wheel and cinnamon stick for a cozy, comforting presentation that’s perfect for autumn evenings, holiday gatherings, or any time you need a little warmth.
Ingredients
- 8 cups Apple cider
- 1 pieces Orange
- 3 pieces Cinnamon sticks
- 10 pieces Whole cloves
- 2 pieces Star anise
- 1 oz Fresh ginger, sliced
- 1/4 cup Maple syrup
- 1 tsp Vanilla extract
- 1 tbsp Lemon juice
- 1/2 cup Dark rum (optional)
- 1/8 tsp Kosher salt
- 1 cup Apple slices (garnish)
Instructions
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Thinly peel the orange into long strips or cut into wheels; reserve a few wheels for garnish and squeeze any extra juice into the pot.
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In a large saucepan or Dutch oven, combine apple cider, orange peel and/or wheels, cinnamon sticks, whole cloves, star anise, sliced ginger, maple syrup, vanilla extract, lemon juice, and a pinch of kosher salt.
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Bring the mixture to a gentle simmer over medium heat, then reduce heat to low and let it simmer very gently for 15–20 minutes to let the spices infuse. Do not boil hard — you want fragrant steam, not evaporated cider.
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Taste and adjust sweetness with more maple syrup if needed. Strain the cider through a fine-mesh sieve into a heatproof pitcher or another pot, discarding the solids.
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If serving cocktails, add a splash of dark rum to each mug (about 1–2 tbsp per serving) or mix into the whole batch to taste. Ladle into mugs, garnish with an orange wheel, apple slice, and a cinnamon stick, and serve warm.
Tips & Notes
- Make it caffeine-free and family-friendly by skipping the rum; you can keep it on the stovetop on very low heat in a slow cooker for gatherings.
- For a deeper spice flavor, toast the whole spices in a dry skillet for 1–2 minutes before adding to the cider.
- If you prefer a clearer cider, strain once through a fine-mesh sieve and then again through cheesecloth.
- Leftover mulled cider can be refrigerated for up to 3 days and gently reheated; add a splash of extra cider or water if it has reduced.