Hot mulled cider is a traditional drink for the fall and winter months.
On a cold autumn day, the scent of hot mulled cider fills the air. The familiar smells of apple and cinnamon are easy to recognize but what other spices make the cider so fragrant and flavorful? Mulled ciders have been warming cold bodies for hundreds of years. With the right combination of spices you also can make this traditional cold-weather drink.
Cinnamon
The first spice that comes to mind when someone mentions mulled cider is cinnamon. Whole sticks of cinnamon can be seen bobbing around in nearly every crock of cider. Ground cinnamon may also be added to especially emphasize the flavor, or to replace cinnamon sticks. Usually four sticks, or 4 tsp., of cinnamon are used per half gallon of cider.
Cloves
Like cinnamon, cloves are used in their whole form in mulled cider. They may be used to "stud" an orange slice or just added whole to the cider. For 1/2 gallon of cider, most recipes recommend between five and 15 cloves. If whole cloves are not available, ground cloves may be substituted at a ratio of ¼ tsp. ground cloves per three whole.
Allspice
Allspice berries are the third traditional mulled cider spice. As with the other traditional spices, allspice berries can be used whole or ground in the cider. Most mulled cider recipes call for about 1 tsp. allspice, or six whole berries.
Other Additions
Mulled cider recipes also commonly call for the addition of a citrus fruit, usually orange. Often, whole cloves are stuck into orange halves or quarters, and then those are added to the cider as it mulls. Some recipes also call for ginger, whole or ground, or star anise. Additionally, some cooks prefer to use a small spice bag to contain all the whole spices, except the cinnamon, while the cider mulls, thus keeping them out of the finished beverage.
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