Mulled Cider

Mulled cider made with maple, red wine, and spiced rum has an edge over the usual sweet stuff. It’s simple, strong, and made for cold nights with friends.

Mulled Cider That Brings the Fire to Every Occasion

I used to throw these over-the-top Halloween parties. Every inch of the house was decked out, from the pool to the porch, and it took an hour just to get all the candles lit before anyone even arrived. The food was catered, the bar was stacked, cocktails were batched, beer and wine flowed. It. Was. Lit. Honestly, I don’t know where I found the energy to pull it off, but looking back, a massive batch of this mulled cider would have been the perfect addition to those nights.

This spiced version is just boozy enough to warm you, layered with maple, honey, vanilla, and red wine that turns the apples and oranges a ruby glow. Cinnamon, cloves, star anise, and spiced rum push it deep into holiday territory. It isn’t just Halloween night fuel, it carries straight through Thanksgiving, Christmas, New Year’s Eve, après ski or any night you want to sit by the fire and admit life is good.

Why I Love This Recipe

• Sweet, but not church-lady sweet.
• Apples and oranges soaked with red wine – squint and it’s stained glass.
• Star anise pods are the gateway to it’s the holidays.

Ingredients

The whole point of spiked mulled apple cider is to make the kitchen smell incredible without a lot of efforting.

• Apple cider – the base, the boss.
• Dry red wine – I recommend a full-bodied Syrah, Shiraz, or Red Zinfandel.
• Spiced rum – this is the mischief. It’s okay to go for the cheaper stuff like Captain Morgan’s since the nuance of an aged dark spiced rum gets lost here.
• Maple syrup and honey – woodsy and sweet.
• Vanilla extract – the dessert flavor. Vanilla bean paste, regular, or bourbon-flavored works too.
• Cinnamon sticks, cloves, and star anise – the spice trio that signals fall. I use the same warm spices in my pumpkin spice Moscow mule, where star anise and a cinnamon stick show up as the garnish that makes the whole thing feel like fall in a glass.
• Apples and oranges – soak up all the spice.

How to Make Mulled Cider

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

• Step One (start with the base)
  Grab a big pot and pour in the apple cider, red wine, spiced rum, maple syrup, honey, and vanilla. Give it a good stir so everything blends together. The smell alone at this stage is already worth it.
• Step Two (add the spices)
  Drop in the cinnamon sticks, cloves, and star anise. They’re what take the cider from sweet to something you’d actually sip by choice. Give it another quick stir so the spices start mingling.
• Step Three (float the fruit)
  Lay the apple and orange slices right on top. They’ll float as the pot warms up, soaking in the color and flavor while they perfume the whole kitchen.
• Step Four (simmer low and slow)
  Set the pot over medium heat until you see a gentle simmer, then turn it down to low. Let it bubble quietly for about 30 minutes, stirring every now and then so nothing settles.
• Step Five (serve and keep it warm)
  Ladle the mulled cider into mugs and make sure everyone gets a slice of fruit. If you’re serving it for a party, pour it into a slow cooker and keep it on warm so it’s always ready for another round.

Recipe Tips

Warm mulled cider is apple cider, red wine, and rum in one simmered pot of maple-spiced comfort. A couple things to keep in mind:

• Use good apple cider, not apple juice. The real stuff has body and just enough tartness to stand up to the wine and rum. I prefer an unfiltered version.
• Don’t splurge on the rum. The spices and wine take over, so save your 10-year spiced bottle for another night.
• Keep the heat low once it starts simmering. You want warmth, not a rolling boil that drives off the alcohol and dulls the flavor. Partially cover the pot to keep it low if your stove doesn’t have a simmer setting.
• For a party, pour it into a slow cooker and keep it on warm so guests can self-serve without babysitting it. If you’re not using a slow cooker, go rescue one of the fifty crystal punch bowls your local Goodwill has on its shelves year-round.
• To make it non-alcoholic, skip the wine and rum, add a splash of orange juice, and double down on the spices. It still tastes incredible, just lighter.
• If your guests are into bourbon, my wassail bourbon cocktail is a great partner for this one – spiced, citrusy, and made for cold nights.

How to Store and Reheat It

If there’s any cider left, it keeps well for a few days and tastes just as good reheated or cold straight from the fridge.

• Pour any leftover mulled cider into a pitcher or glass container and refrigerate for up to 3 days.
• To reheat, warm it in a crockpot or in a large pan over medium heat until it’s steaming but not boiling.
• You can also serve it chilled, the flavors evolve even more after a night in the fridge. I like to serve it cold alongside something festive like my cranberry spiced martini, which has similar warming spices but a crisp edge from the vodka and cranberry juice.

FAQs

• Can I make this in a slow cooker from start to finish?
  Yes. Add everything to the slow cooker, set it on low, and let it go for about three hours. Switch it to warm when it’s ready so it stays at the perfect serving temperature.
• Can I use white wine instead of red?
  You can, but it changes the flavor completely. Red wine gives it depth and color, while white wine makes it lighter and fruitier. If you go that route, cut back on the maple syrup a little.
• How do I make this ahead of time?
  Simmer it as written, cool it to room temp, and refrigerate it for up to three days. Reheat gently when you’re ready to serve.
• What if I don’t have star anise?
  Skip it or add a pinch of ground allspice or a few extra cloves. It won’t be exactly the same, but it’ll still taste like the holidays.
• Can I serve this cold?
  Yes. Chilled mulled cider has a mellow, spiced sweetness that works surprisingly well over ice – especially if you’re making it ahead for a party.
• What if I don’t like rum?
  Use a rye bourbon instead, it has the right spice profile for this cider recipe.

Of course you’re serving this with glazed doughnuts, why wouldn’t you? Warm cider and fried sugar were meant to hang out together. I know this for a fact.

More Seasonal Drinks to Sip and Celebrate

If you’re stocking the bar for the season, a few other drinks fit right alongside this one – the creamy Pumpkin Pie Martini when you want something dessert-level rich, the Cherry Martini for something red and glittery, or my New Year’s Eve Countdown Cocktail for when the clock’s about to strike midnight. You can also browse them all together in 20 New Year’s Eve Cocktails to Help You Celebrate.

This post may contain affiliate links. Please read my disclosure policy.

Print Recipe

4.80 from 5 votes

Mulled Cider

Spiked mulled cider made with apple cider, red wine, and spiced rum, simmered with maple syrup, honey, and warm spices. A bold batch cocktail for Halloween night, fall gatherings, or any cold evening with friends.

Prep Time3 minutes mins

Cook Time30 minutes mins

Total Time33 minutes mins

Course: Beverage, Cocktail

Cuisine: American

Keyword: apple cider with rum, Christmas cocktail, fall cocktail, Halloween drink, holiday cocktail, hot alcoholic drink, maple mulled cider, maple spiced cider, mulled apple cider, mulled cider, mulled cider recipe, red wine cocktail, spiked mulled cider, stovetop mulled cider, warm cider recipe

Servings: 10 cups

Calories: 155kcal

Author: Cathy Pollak

Equipment

• large pot For simmering everything together.
• Ladle To serve and grab slices of fruit with each pour.
• slow cooker (optional) For keeping warm during parties.
• punch bowl For storing or serving room temp or chilled.

Ingredients

• 10 cups (2.4 L) apple cider
• ½ cup (120 ml) dry red wine Syrah, Shiraz, Red Zinfandel
• 4 oz (120 ml) spiced rum
• 1 tbsp (15 ml) maple syrup
• 1 tbsp (15 ml) honey
• 3 tsps (15 ml) vanilla extract
• 5 whole cinnamon sticks
• ½ tbsp (4 g) whole cloves
• 1 tbsp (6 g) star anise
• 2 apples thinly sliced
• 2 oranges thinly sliced

Instructions

• In a large pot, combine the apple cider, red wine, spiced rum, maple syrup, honey, and vanilla. Stir to mix everything together.
  10 cups (2.4 L) apple cider, ½ cup (120 ml) dry red wine, 4 oz (120 ml) spiced rum, 1 tbsp (15 ml) maple syrup, 1 tbsp (15 ml) honey , 3 tsps (15 ml) vanilla extract
• Add the cinnamon sticks, cloves, and star anise, giving it another quick stir to distribute the spices.
  5 whole cinnamon sticks, ½ tbsp (4 g) whole cloves, 1 tbsp (6 g) star anise
• Lay the sliced apples and oranges on top of the liquid so they float as it heats. Set the pot over medium heat and bring it to a gentle simmer. Once it starts to simmer, lower the heat and let it cook for about 30 minutes, stirring occasionally to keep the flavors moving.
  2 apples, 2 oranges
• When it’s ready, ladle the mulled cider into mugs, making sure each one gets a slice of fruit. Keep it warm on low heat, or transfer it to a slow cooker on the “warm” setting if you’re serving it for a party.

Notes

• Make sure to taste before serving, cider varies, and you might want a touch more maple or honey depending on the batch.
• If your wine’s on the dry side, add an extra teaspoon of honey; if it’s sweeter, skip it.
• Slice the fruit thin enough that it floats easily, but thick enough to hold up through simmering.
• If you don't like rum, use a rye bourbon instead.
• Star anise brings a lot of character, so if you’re unsure, start with one or two pieces and taste again halfway through.
• Once cooled, strain out the spices before refrigerating to keep the flavors balanced instead of bitter.
• Leftovers poured over ice the next day hit differently, in a good way.

 

 

If you’re making this mulled cider, check out the full post. That’s where I keep extra tips, FAQs, and details that don’t always make it into the recipe card.

 

Nutrition info is an estimate and will vary depending on the brands you use.

 

©Noble Pig. All content and photos are copyright protected. Sharing the recipe link is always appreciated, but copying and pasting the full recipe anywhere else isn’t allowed.

Nutrition

Nutrition Facts

Mulled Cider

Amount Per Serving (240 ml)

Calories 155

% Daily Value*

Sodium 5mg0%

Potassium 230mg7%

Carbohydrates 26g9%

Fiber 1g4%

Sugar 23g26%

Vitamin A 50IU1%

Vitamin C 20mg24%

Calcium 25mg3%

Iron 0.3mg2%

* Percent Daily Values are based on a 2000 calorie diet.

Have you made this Mulled Cider recipe? I’d love to hear how they turned out – leave a comment below and let me know.

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.