Mulled Apple Cider (Made with Fresh Apples)

Mulled Apple Cider Ingredients

You only need a few simple ingredients for homemade spiced apple cider. You’ll find the full amounts in the recipe card below.

• Apples: I use large apples. Any ripe apples work, but a mix of sweet and tart apples gives the best flavor. For sweet, try Honeycrisp, Golden Delicious, Gala, or Fuji. For tart, try Granny Smith, Jonagold, McIntosh, or Pink Lady.
• Water: Turns the apples into homemade apple cider as they simmer. All of it goes into the pot at the start.
• Brown sugar: Optional. Coconut sugar, maple syrup, or date syrup work too, or use a sugar-free brown sugar or maple syrup.
• Cinnamon sticks: Whole sticks keep the cider smooth and clear. Ground cinnamon works in a pinch.
• Pumpkin pie spice: Use store-bought, my homemade pumpkin pie spice, or apple pie spice.
• Allspice: Whole allspice berries or ground allspice.
• Ginger: A few slices of fresh ginger, smashed, or a little ground ginger.
• Cloves: Whole cloves give the most aroma. Ground cloves work too, but use much less.

Recipe Variations

Once you’ve made the classic, try one of these easy ways to switch up your hot mulled cider:

• Orange slices: Simmer a sliced orange (or strips of orange, lemon, or lime peel, without the white pith) with the apples for a citrusy twist.
• Cranberries: Add fresh or frozen cranberries, or a splash of cranberry juice, for a pretty color and a little tartness.
• Raspberries: A handful of berries adds a subtle fruity depth.
• Star anise: Add 1 or 2 whole pods for a light licorice flavor.
• Cardamom: Gently crush a few pods for a warm, floral aroma.
• Vanilla bean: Split a vanilla bean and scrape in the seeds for dessert-like warmth.
• Nutmeg or black pepper: A pinch of nutmeg adds nutty warmth, and a little black pepper adds a subtle kick.
• Mulling spices: Short on time? Use a store-bought mulling spice blend in place of the individual spices.
• Caramel apple cider: Stir in a little vegan caramel sauce and top each mug with whipped cream.

How to Make Mulled Apple Cider

Keep scrolling to the recipe card for the full ingredient amounts and instructions. Here’s a quick look at each step.

PRO TIP: For even more flavor, toast the whole spices in the dry pot for a minute or two, until fragrant, before you add the apples and water.

PRO TIP: In a hurry? You can skip some of the resting time. Just be careful when you strain the hot cider.

Quick Mulled Cider with Store-Bought Cider

Short on time? Skip the apples and water and simmer 10 cups (2.4 L) of store-bought apple cider with the same spices instead. Look for raw, unfiltered apple cider with no added sugar (unpasteurized, if you can find it). Simmer it gently for at least 30 to 45 minutes, then strain out the spices and serve. Unsweetened apple juice works too, with a lighter flavor.

In the US, apple cider is unfiltered, cloudy apple juice that still has some of the pulp. In the UK, cider means a fermented hard cider, so mulled cider there usually has alcohol. This recipe is alcohol-free and family-friendly.

Slow Cooker Mulled Apple Cider

Add all the ingredients to the slow cooker and cook on LOW for 6 to 8 hours or HIGH for 3 to 4 hours. Mash the apples with a potato masher in the last 45 minutes to release more flavor, then strain it, taste it, and adjust the sweetness. If you’re starting with store-bought apple cider, cook it on LOW for 3 to 4 hours.

Toni’s Recipe Tips

• Choose a mix of apples: Sweet, tart, and aromatic apples together make the most flavorful homemade apple cider.
• Don’t boil it hard: Boiling for too long can make the cider taste bitter. A low, slow simmer lets the spices infuse.
• Mash the apples: Use a potato masher in the pot, or press the apples well while straining, to get every bit of juice.
• Sweeten at the end: Taste the strained cider, then add sweetener a little at a time.
• Use whole spices: Whole spices give a more balanced flavor and keep the cider from turning cloudy or gritty. Tie them in a cheesecloth bundle for easy removal.
• For a stronger flavor: Simmer it a little longer to reduce it. If it gets too strong, stir in a splash of water.

Serving Suggestions

Ladle the warm cider into mugs and garnish with a cinnamon stick, an orange or apple slice, or a dollop of coconut whipped cream. You can also enjoy it chilled over ice, or freeze it in an ice cube tray to make my apple cider slushie.

Serving a crowd? Keep the cider warm in a slow cooker on the warm setting, or in an insulated coffee carafe. It’s lovely next to stuffed baked apples on a holiday dessert table, and it pairs well with your favorite vegan Thanksgiving recipes.

Looking for more warm drinks? Try my vegan hot chocolate, Mexican hot chocolate, golden milk, lemon cinnamon ginger tea, or a chai latte made with my homemade chai concentrate.

Make Ahead and Storage

• Make ahead: Make the cider a day or two before your gathering, then reheat it on the stove or in a slow cooker.
• Fridge: Let it cool, then store it covered in a large bottle, jug, or mason jars in the fridge for 3 to 4 days.
• Freezer: Freeze it in a freezer-safe container or Stasher bag for up to a year, leaving a couple of inches of space for it to expand. Thaw it in the fridge overnight.
• Reheat: Reheat only what you plan to drink, on the stove over low heat or in a mug in the microwave for about 1 minute.

Mulled Apple Cider FAQs