What Is Mulled Cider & How To Make It

Mulled Cider

At least as old as Mulled Wine, and most likely originating and developing out of the apple growing Southwest of England. Mulled Apple Cider is unfortunately far less commonly drunk than its more famous Wine cousin, which is a shame because it is absolutely delicious and even more versatile. At its most simple, the Mulled Cider recipe is simply cider warmed through with mulling spices such as fresh ginger, cinnamon, and clove, then served while still warm into a mug or cup. Its heat and spicy aroma warm both the body and the soul on any occasion. 

However, this drink has so much more to offer. Like Mulled Wine or a Bloody Mary, it’s a drink that screams to be modified and twisted into whatever your personal taste is. There are as many Mulled Cider recipes as there are Mulled Cider spices! Quite frankly, it’s also too tasty to be limited to the festive period. Drink it as Hot Mulled Cider all the way through the winter. Then when it comes to summer again, simply warm the mixture to impart the spices and then chill it. Serve the Mulled Cider over ice as the best cooler you’ve ever had!

Why should you make Mulled Apple Cider?

The recipe we have on Candra for this holiday season is deliciously rich and spicy but also incredibly versatile. Versatility is vital when you’re thinking of entertaining over the holiday season. Especially when having to consider all sorts of different people with different demands. This version has something for everyone!

It’s a non-alcoholic recipe that’s good for everyone, but it’s also very much designed to be used as a mixer with your choice of spirit too. We recommend Gin, Sloe Gin, Rum, Whisk(e)y or Cognac. The three dark spirits take the drink into heavier, richer direction, while Gin keeps it light and more aromatic. On the other hand, Sloe Gin adds jammy, fruity, sweet and sour notes. 

The other benefit of a non-alcoholic version, is that as the mixture sits over the course of an evening, warm and steaming away in a pot or soup cauldron, you’re not driving off any alcohol. So, at the end of the night, any that’s left over can be cooled, bottled, and stored in the fridge to then be brought out again another day. It can also be drunk the next day as a flavourful chilled juice drink straight from the fridge. No waste! 

How to make it

Garnished and served

1 – Add all ingredients to a heavy based pan. Pressed apple juice, lemon juice, honey and Mulling spices mix – cinnamon, star anise, green cardamom and clove.

2 – Warm mixture at a low heat and stir to ensure the honey fully dissolves into the mix. Warm for at least 30 minutes before serving.

For a non-alcoholic version, simply serve warm with slices of fresh apple, lemon, and orange.

To serve as an alcoholic version, add a splash (to taste) of your favorite spirit – Gin, Sloe Gin, Rum, Whisk(e)y or Cognac are all recommended.

We were recently included in an article on Yahoo! about Mulled Cider – What is mulled cider? Get a recipe — and tips — for making the spiced drink at home. Where we provided our expert opinion and some tips for mixing up your own!

As always, don’t forget to show us hat you made by tagging us!
@Candra_Drinks  #MakeBetterDrinks  #CandraDrinks

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