I never realized how much I love Hot Mulled Apple Cider until recently. Sam and I were visiting Colonial Williamsburg in the middle of December. We’ve been there several times before but this was our first winter trip. Take my word for it when I tell you it gets cold in the Tidewater region of Virginia during the winter. Temperatures dropped to the low thirties at night. Daytime temps were in the 40s and 50s with a wind that seem to blow constantly. For two Floridians, that’s frigid.
We found a bakery that sold hot coffee and hot apple cider. I bought hot apple cider to wash down a ham biscuit lunch.
The cider was so good I couldn’t seem to drink it fast enough. Maybe I enjoyed it so much because it warmed my innerds or perhaps it was the combination of the cider and ham biscuit that was a winner. Or, maybe the hot apple cider just seemed to compliment the colonial setting. Or, maybe it was a combination. Anyway, I left there dreaming about Hot Mulled Apple Cider.
I decided to use whole spices instead of ground because that’s what I had in my cabinet. A combination of ground spices may be placed in a cheesecloth, tied securely and added to the cider pot. Instead of whole cloves floating around, I studded an orange with them to keep them anchored.
I picked oranges and lemons from our trees and added them to apple cider along with brown sugar, whole cloves and cinnamon sticks. Nothing complicated here. Putting it in the slow-cooker is a winner, too. The simmering aroma smells as good as the beverage tastes. Winner, winner. Chicken dinner.
On this Christmas Eve, the Garvin family wishes you and your loved ones all the blessings of the season. Merry Christmas to all!
For a perfect cold weather meal, serve Instant Pot Pulled Pork with Slow Cooker Hot Mulled Cider.
Y’all come see us!
Slow Cooker Hot Mulled Apple Cider
yield: 2 quarts
Simmer apple cider in a slow cooker with citrus and spices for a delightful warm beverage.
1/2 cup brown sugar
2 oranges
whole cloves
1 to 2 lemons
4 cinnamon sticks
2 quarts apple cider
Put brown sugar in slow cooker.
Stud whole orange with cloves and place in slow-cooker.
Thinly slice remaining orange and lemon and place in slow-cooker.
Add cinnamon sticks
Add apple cider. Cover and simmer on low.
Serve hot. Garnish with orange or lemon slices.
Slow Cooker Hot Mulled Apple Cider
Ingredients
- 1/2 cup brown sugar
- 2 oranges
- whole cloves
- 1 to 2 lemons
- 4 cinnamon sticks
- 2 quarts apple cider
Instructions
- Put brown sugar in slow cooker.
- Stud whole orange with cloves and place in slow-cooker.
- Thinly slice remaining orange and lemon and place in slow-cooker.
- Add cinnamon sticks
- Add apple cider. Cover and simmer on low.
- Serve hot. Garnish with orange or lemon slices.
trish duncan says
Using one of your recipes tomorrow morning…thanks dear friend
Jackie Garvin says
Happy New Year, Trish!
lindygsherrod says
Merry Christmas Jackie to you and your family. Thank you very much for this recipe.
LindY
Jackie Garvin says
Lindy,
Happy New Year to you and yours!
Maureen | Orgasmic Chef says
I love mulled cider but now that Christmas is in the summer, it’s not the highlight it used to be. I want frozen drinks instead. I’ll have to remember this in June and July when it’s cold.
Happy New Year, my friend!
Jackie Garvin says
Maureen,
I’m not a fan of hot drinks in hot weather, either. The exception is my morning coffee that I drink 365 days a year. I wish you the best 2015 has to offer, sweet friend!
Hogs'n'Quiches says
I make this in the summer by letting it cool then add fresh squeezed orange juice and serve over ice. For parties I add bourbon then put it in freezer so it will be slushy. YUM!
Jackie Garvin says
Oh, my! What a delightful punch. I don’t think we serve punch nearly often enough. It used to be that you wouldn’t think of hosting a party or shower without bringing out your punch bowl. In fact, I pretty much think it was written into Southern law. 🙂
Penny Peeler says
I have a question. In my other recipe, after a couple of hours, I remove the spices to keep the cider from becoming overwhelmed with the spices because they keep making the cider spicer and stronger. How long do you recommend leaving the spices in before removing them in your recipe? I am planning to try this version. Thanks!
Jackie Garvin says
Penny,
Your taste is the best judge of that. I keep them in because I wind up adding more apple cider to the crockpot.
RuthAnn says
Made a similar warmed apple cider like this for Christmas, minus the lemons because I never thought of adding them. But, I put my loose spices ( whole cloves, ground allspice ) in a drip coffeepot filter and tied it with apiece of string and it worked fine! Just tossed in a couple cinnamon sticks to float with the orange slices. It was even good after chilling! Love all your recipes!
Jackie Garvin says
Thank you, RuthAnn. Thanks for the tip with the coffee filter. That is genius!
Jennifer Cresto says
Hi there – just wondering if it’s a 1/2, 1, or 2 cups of brown sugar?
Thanks so much!
Jackie Garvin says
Hi Jennifer,
I appreciate you bringing to my attention the fact that I omitted brown sugar in the ingredient list. The correct amount is 1/2 cup. I’ve made the correction.
Thank you!
Donna says
How long do you usually let it simmer before it’s ready to drink?
Jackie Garvin says
If using the slow cooker method, it’s ready to serve as soon as it’s thoroughly heated.