Spiced Mulled Apple Cider

Ingredients

• 2 quarts (8 cups) good-quality unfiltered apple cider (not juice)
• 1 large orange, sliced into rounds (seeds removed)
• 4 whole cinnamon sticks (plus extra for garnish)
• 1 tbsp whole cloves
• 2 whole star anise
• 1 strip fresh ginger (about 1 inch), sliced
• 1/4 tsp freshly grated nutmeg
• Optional: 1/4 cup maple syrup or brown sugar (if your cider is tart)
• Optional: 1 cup bourbon or dark rum (for a spiked version)
• Fresh rosemary sprigs and extra orange slices, for garnish

About 120 kcal per serving

Instructions

1. 1

   1. Combine in a pot

   Pour the apple cider into a large pot or Dutch oven. Add the orange slices, cinnamon sticks, cloves, star anise, ginger, and nutmeg. If your cider is on the tart side, add the maple syrup or brown sugar to taste.

2. 2

   2. Warm gently — do not boil

   Set the pot over medium-low heat and bring it to a gentle simmer (small bubbles around the edges), not a rolling boil. Boiling dulls the spices and cooks off the delicate aromatics. Reduce the heat to low.

3. 3

   3. Steep

   Cover partially and let the cider steep on the lowest heat for 15–20 minutes so the spices infuse. Taste and adjust — add more sweetener or a clove or two if you want it spicier. (For a spiked version, stir in the bourbon or rum off the heat just before serving.)

4. 4

   4. Strain and serve

   Ladle the hot cider through a fine mesh strainer into mugs, discarding the spent spices and fruit. Garnish each mug with a fresh cinnamon stick, an orange slice, and a sprig of rosemary. Serve hot.