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While winter is the ideal time of year for a steaming cup of mulled cider, our version is delicious enough to enjoy year-round.

Bourbon, whiskey, and dark rum are all equally delicious options for spiking, so just go with what you can get your hands on–but if you’re undecided, you can always mull the cider without liquor and add it after.

How to Make It

Difficulty: Easy

Overall Time: 40 min

Prep Time: 5 min

Cook Time: 35 min

Serves: 8

  • 8 cups unsweetened apple cider
  • 1 clementine or small orange, thinly sliced and seeds removed
  • 1-inch knob fresh ginger, thinly sliced
  • 12 star anise, divided
  • 12 cinnamon sticks, divided
  • 12 oz bourbon, whiskey or dark rum
  1. Add cider, clementine slices, ginger slices, 4 star anise, and 4 cinnamon sticks to a large pot. Bring to a simmer over high heat. Reduce heat to low, then cover and simmer gently to infuse the cider, about 30 minutes or up to 2 hours.
  2. Just before serving, skim away any foam, then stir in bourbon. Serve immediately with a ladle, leaving clementine, ginger, and spices behind in the pot. Garnish each glass with a cinnamon stick and star anise.

How to enjoy it

This cider can be made in a slow cooker on low heat instead of on the stove. Slow cook on low for 2 to 3 hours.

Spiced Mulled Cider Prep by Casa de Suna
Spiced Mulled Cider recipe by Casa de Suna; CDS | New Year’s Eve Cocktail Recipes Round-Up

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