Vermont Spiced Hot Mulled Cider
Fresh-pressed apple cider simmered slowly with cinnamon sticks, cloves, and orange peel until the kitchen fills with spice, served steaming hot in mugs. It is the standard warm-up drink at Vermont fall gatherings, from harvest festivals to sugarhouse open houses.
- Prep
- 5 min
- Cook
- 30 min
- Total
- 35 min
- Servings
- 8
- Difficulty
- Easy
- Calories
- 120 kcal
Equipment
- •Large saucepan or slow cooker
Nutrition
Per serving, approximate
- Calories
- 120 kcal
- fat
- 0
- carbs
- 30
- protein
- 0
- calories
- 120
Instructions
- 1
Add the apple cider, cinnamon sticks, cloves, allspice, and orange slices to a large saucepan.
- 2
Heat over medium heat until it bubbles gently. Turn the heat down to low.
- 3
Cook uncovered for 20-30 minutes, stirring occasionally. This lets the spice flavors soak in.
- 4
Taste the cider carefully. Stir in maple syrup if you want it sweeter.
- 5
Pour the cider through a strainer to catch the spices and orange slices.
- 6
Ladle the hot cider into mugs. Serve it right away.
Chef's tips
Keep the heat low and simmer gently. Boiling too hard can make the cider bitter and ruin the fresh apple flavor.
Storage
Refrigerate in a covered container for up to 5 days; strain out the spices before storing.
Reheating
Reheat gently on the stovetop over low heat until steaming.
Common mistakes to avoid
- •Boiling the cider hard, which makes it taste flat and slightly bitter.
- •Leaving the whole spices in after cooking, which makes the cider turn bitter as it sits.
Serving suggestions
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