A richly flavored, aromatic drink made from apple cider, fresh citrus juices, and warming spices. Serve it hot or cold, virgin or spiked.
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What’s fruity, spiced, and cozy? Mulled cider. I live for warm drinks in the colder months, and mulled ciders and wines from winter markets have always been my comfort drinks: aromatic, deeply flavored, and soothing like a soft blanket.
While mulled cider is traditionally a fall and winter treat, this version adds the juice of three citrus fruits to brighten and lift the apple cider. That means you can enjoy it warm in winter or chilled over ice in summer. For a cold serving I like a splash of sparkling cider or wine to make it more refreshing. In winter I sometimes spike mine with spiced rum and orange liqueur for an indulgent finish after a day out in the snow.
Served hot or cold, spiked or alcohol-free, Mulled Citrus Cider is easy to make and likely to become a go-to drink for gatherings, after-dinner warmups, or a ready pick-me-up kept in the fridge.
Mulled Citrus Cider
20
10
30
Marie Asselin
Ingredients
- 4 cups nonalcoholic apple cider
- ½ cup freshly squeezed, strained pink grapefruit juice (about 1/2 grapefruit)
- ½ cup freshly squeezed, strained orange juice (about 1 orange)
- ¼ cup freshly squeezed, strained lemon juice (about 1 lemon)
- 1 tbsp honey or more, to taste
- 1 1-inch (2.5 cm) piece fresh ginger, peeled and sliced
- 6 cardamom pods
- 2 whole cloves
- 1 stick cinnamon
- 1 star anise
To spike the cider (optional)
- ¼ cup spiced rum such as Captain Morgan’s
- ¼ cup orange liqueur (Cointreau, Grand Marnier, or Triple Sec)
- OR
- sparkling cider or wine, to taste
To serve (optional)
- additional grapefruit, orange, and/or lemon slices for garnish
Instructions
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In a stockpot over medium-high heat, combine the apple cider, grapefruit juice, orange juice, lemon juice, honey, ginger, cardamom pods, cloves, cinnamon stick, and star anise. Bring to a boil, then reduce heat to low and simmer for 10 minutes. Remove from heat and let steep for 10 minutes.
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Strain the cider to remove the solids. If you plan to spike it, stir in the spiced rum and orange liqueur now. If using sparkling cider or wine, add it to each glass just before serving.
SERVING OPTIONS
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To serve warm: Reheat gently and ladle into mugs. Garnish with citrus slices.
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To serve cold: Refrigerate for several hours, then serve over ice with citrus slices. Add a splash of sparkling cider or wine to each glass if desired.
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Storage: Keep refrigerated in glass bottles or jars for up to one week. Reheat gently before serving warm—no need to bring to a full boil.
Did you make this?
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