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.

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

Prep Time 3

Cook Time 30

Total Time 33

Servings 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.

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Nutrition