'Tis the season for mulled cider! This heart-warming mulled cider recipe is the richness of autumn and winter in a cuppa. Something I look forward to all year is drinking a mug of mulled cider by a fire on an equinox, halloween and solstice night. It also makes a delicious beverage for guests over the holiday seasons.
What goes in a mulled cider?
To make a mulled beverage, all you need is cider or wine (a friend recently told me about mulled whiskey and I thought that sounds just wonderful), which you warm to infuse with fruits, spices and herbs.
There's no rule to what you can put in it. As some of you may know by now, I love to flow with recipes rather than abide by a check-list, and I encourage you to do the same!
You can infuse fruits from orange to pears, peaches or apples. Warming spices go wonderfully in mulled ciders, especially cardamom, ginger and cinnamon. You can even infuse some of your favourite flowers, from rose, lavender to chamomile.
Grab a cooking pot (or cauldron, since it's witch's season, right?), some warming herbs and zesty fruits, and let's start brewing.
Seasonal Mulled Cider
Deema Al Huqail
a seasonal beverage for autumnal and winter evenings + holiday celebrations.
2 or 3 bottles cloudy cider
1 orange, sliced with skin on, save some zest on the side
1 pear, sliced
7 cardamom pods, crushed
5 cloves, crushed
2 cinnamon sticks
1 thumb sized ginger, thinly sliced
2 bay leaves
1 tbsp hawthorn berries
a handful of rosehips
3 star anise
1 tsp black peppercorns
top with maple syrup or honey + orange zest
Pour the cider into a pot and gently heat on low temperature to begin mulling.
Add in the fruits, herbs and spices. Simmer lightly for 20 to 30 minutes.
Top with maple syrup or honey and orange zest, stir to combine.
Pour a ladle of mulled cider into a cup, top it with a cinnmon stick and a slice of fruit.