Mulled Apple Cider with Warm Winter Spices, Cayenne & Hibiscus

Have you ever wondered what “mulled” actually means? As in Mulled Apple Cider? I always assumed that it meant heated and indeed, as I just confirmed via the fantabulous web, that is precisely what it means. Or almost. Heated with spices is more exact. Thus, Hot Mulled Cider is really a bit redundant. If it’s mulled, it’s hot.
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But here’s the thing. There are a thousand recipes on the web for Mulled Apple Cider and they are basically much the same: apple cider, sugar, cinnamon, nutmeg, cloves, and maybe orange slices or orange peel. It’s a winning combination, for sure.  Nonetheless, I am always looking for interesting ways to enhance a standard, so am pushing the mulled apple cider envelope a bit here. And the result, I assure you, is divine!
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SERVING NOTE If you are serving this to a group of adults, all of whom can imbibe alcohol, you may want to add all of the optional liquor to the brew. However, I think it’s more practical to leave it out and then add it for those who want it. Typically, I make a gallon at a time and store it in the refrigerator. In the middle of the day, I drink it as is. In the evening, after my work is complete, I may top it off with an excellent Calvados. Ahhhh… is there any season more magical than Fall?

INGREDIENT NOTE You can get dried hibiscus in health-oriented markets, usually in the help-yourself spice and herb jars section. It’s not absolutely essential here but does add a lovely red color and astringency that help to balance the sweetness of the cider. Skip it if you don’t have it on hand.

1 whole nutmeg

1 teaspoon whole cloves

1 teaspoon whole allspice

1 whole star anise

I teaspoon cardamom pods, pods removed

2 Mexican (canela) cinnamon sticks, broken apart

1 tablespoon dried hibiscus flowers

½ teaspoon cayenne chile flakes, or 1 teaspoon if you want it spicier

2 quarts fresh apple cider (local if possible; not from concentrate, no additives, unpasteurized if possible)

¼ cup dark brown sugar

zest of two oranges

garnish: 1 orange peel twist and 1 canela cinnamon stick per serving

optional: 1 ounce Calvados, Armagnac, Cognac, or Applejack per 8-ounce serving

  1. Put the nutmeg in a Ziploc bag, seal, set the bag on a cutting board, and then smash the nutmeg into small pieces by pounding fairly hard with a mallet. Reserve.
  2. Put the cloves, allspice, star anise, cardamom seeds in a mortar and grind coarsely with a pestle. (Or grind coarsely in an electric spice grinder.)
  3. Add the apple cider, sugar and orange zest to medium saucepan, along with all of the spices and cayenne, and bring to a bare simmer.
  4. Barely simmer, partially covered, for 20 minutes.
  5. Strain and add back to a clean saucepan. Keep warm over low heat while serving.
  6. Ladle about 8-ounces of mulled cider into a 10-ounce clear glass mug. If you are serving with the optional liquor, add it now, and stir.
  7. Garnish with orange rind and a cinnamon stick. Serve hot.

MORE I just put the finishing touches (for now anyway) on the Apple Cider Primer. For selection, season, storage, hardening, cooking information, as well as a honed list of excellent resources, check it out.

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September 20, 2008 By 3 Comments
About Susan S. Bradley

Professional cook, food writer, culinary instructor, author of Pacific Northwest Palate: Four Seasons of Great Cooking, and previous owner of the Northwest Culinary Academy.

Comments

  1. Anonymous says:
    November 3, 2009 at 11:27 am

    Well now I too know what mulled means. I think I would like it hot. It would be good for your body as well. With Cayenne and other spices.

    Reply

    Reply

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  1. 5 Refreshing Hibiscus Beverages to Celebrate Cinco de Mayo says:
    May 3, 2011 at 4:02 pm

    [...] Michael Manahan’s Botany Bay, featuring gin, St. Germain and hibiscus syrup. Hibiscus Sangria Hibiscus Basil Lemonade, naturally non-alcoholic – but you can fix that in an ounce! Hibiscus Mint Rum Granita Hibiscus Mulled Cider [...]

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  2. Making Hot Apple Cider: {20 Recipes + Resources} : TipNut.com says:
    September 2, 2010 at 12:10 pm

    [...] Mulled Apple Cider with Warm Winter Spices, Cayenne & Hibiscus: (Makes approx. 8 cups) Whole nutmeg; whole cloves; whole allspice; whole star anise; cardamom pods; 2 Mexican (canela) cinnamon sticks; dried hibiscus flowers; cayenne chile flakes; fresh apple cider; dark brown sugar; orange zest; optional: 1 ounce Calvados, Armagnac, Cognac, or Applejack per 8-ounce serving. There are a thousand recipes on the web for Mulled Apple Cider and they are basically much the same: apple cider, sugar, cinnamon, nutmeg, cloves, and maybe orange slices or orange peel. It’s a winning combination, for sure. Nonetheless, I am always looking for interesting ways to enhance a standard, so am pushing the mulled apple cider envelope a bit here. And the result, I assure you, is divine! Recipe from The Luna Cafe. [...]

    Reply

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