Spiced Warm Cider (Print version)

A comforting blend of apple cider and warming spices for cozy, flavorful drinks.

# What you'll need:

→ Cider

01 - 6 cups apple cider, unfiltered if possible

→ Spices & Flavorings

02 - 2 cinnamon sticks
03 - 4 whole cloves
04 - 3 star anise
05 - 1 orange, sliced
06 - ½ teaspoon whole allspice berries or ¼ teaspoon ground allspice
07 - 1-inch piece fresh ginger, sliced

→ Optional Sweetener

08 - 2 to 3 tablespoons brown sugar or maple syrup, to taste

# How to make it:

01 - Place apple cider, cinnamon sticks, cloves, star anise, orange slices, allspice, and ginger into a large saucepan.
02 - Heat over medium heat until steaming but not boiling, approximately 10 to 15 minutes to allow spices to infuse.
03 - Lower heat and simmer gently for 5 minutes.
04 - Adjust sweetness by stirring in brown sugar or maple syrup as desired.
05 - Strain the cider to remove spices and fruit, then ladle into mugs and serve warm.

# Expert suggestions:

01 -
  • It fills your entire home with a scent so welcoming that people will linger in your kitchen just to breathe it in
  • Takes barely twenty minutes from start to finish, yet tastes like you've been tending to it all day
  • Works for quiet mornings alone or festive gatherings where everyone wants something warm and spiced
  • Completely adaptable—make it how you need it, sweeter or spicier, with or without spirits
02 -
  • Never let the cider come to a rolling boil. Once boiling, it becomes harsh and thin instead of rich and enveloping. Medium heat and patience are non-negotiable.
  • The longer your spices steep, the deeper the flavor, but there's a limit. Beyond 10–15 minutes of gentle heat, some spices (especially cloves) can turn bitter. Test at the 15-minute mark and don't push further unless your cider is weak.
  • Taste before sweetening. Many people find they don't need the sugar at all—the spices create enough richness that sweetness feels unnecessary or even cloying.
03 -
  • If your cider tastes too sweet, a pinch of fresh lemon juice balances it without overpowering. Add it after straining, just a teaspoon at a time.
  • For a richer version, add a splash of dark rum, bourbon, or brandy to each serving. The heat of the cider mellows the alcohol while the spices amplify its warmth.
  • If you're making this for a crowd, simmer the spiced cider in a slow cooker set to low, leaving it uncovered so the aroma fills the entire space. Your guests will follow that scent like it's calling them home.

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