Traditional recipes

10 Ways to Spice Up Mulled Cider

10 Ways to Spice Up Mulled Cider

Step up your favorite fall drink with these easy additions

Shutterstock/ Olga Miltsova

What do you like to add to your mulled cider?

Put away your daiquiris and say "Move over, margarita" — fall is on the horizon. Now that we’ve let you in on the best cocktails for a summer barbecue or a day by the pool, it’s time to get ready for the best drinks for fall.

Try not to jump straight to the eggnog — there are plenty of fall drinks that aren’t related to Christmas, and the Starbucks pumpkin spice latte has yet to be released! What drink is the perfect happy medium between a fruity daiquiri and a delicious glass of eggnog? The answer is a warm, soothing cup of mulled cider.

A traditional cup of mulled cider — which in America usually means non-alcoholic apple juice as opposed to the hard stuff — is sure to please, but have you ever thought about taking it to the next level? Believe it or not, there are plenty of ways to step up your mulled cider.

Whether you throw in some alcohol, milk, butter, or fruit, each added ingredient will provide a unique flavor to your warm cup of heaven.

Check out 10 ways to spice up your mulled cider.

Add Extra Brandy

Adding extra booze to your cider will transform your quiet night by the fire into a party. Not all mulled cider recipes call for alcohol, but if you’re looking to give your cider a serious revamp, we suggest brandy.

Click here for a mulled cider recipe with brandy.

Add Fruit Juices

We already suggested adding whole pieces of fruit, but who says you have to stop there? If you’re looking to give your cider a tangy twist, include the juice of a clementine or pomegranate.


Ingredients

  • 1 Cinnamon stick
  • The peel from two clementines or one
  • large orange
  • The peel from one unwaxed lemon
  • 2 tsp of finely grated, fresh ginger
  • 3 tsp maple syrup
  • 1/2 tsp grated nutmeg
  • 1/2 tsp cloves
  • 50ml freshly squeezed lemon juice
  • 1 litre of good quality cider
  • (We use Cairn O’Mohr made with 100% Perthshire apples)

Method

1 Place all the ingredients, except the cider and maple syrup, in a
saucepan and heat, stirring well until the lemon juice starts to sizzle.

2 Add the cider and maple syrup and continue to heat over a low
to medium flame for 10 – 15 minutes, stirring occasionally.
Do not allow to boil.

3 Pour your liquid through a fine strainer to remove the cloves, cinnamon stick and any other solids.

4 This will keep in the fridge for up to three days and can simply be
reheated and served when required. It’s also delicious chilled and
served over ice!

5 For a non-alcoholic alternative, replace the cider with one litre of
good quality, cloudy, fresh apple juice.


Ingredients

  • 1 Cinnamon stick
  • The peel from two clementines or one
  • large orange
  • The peel from one unwaxed lemon
  • 2 tsp of finely grated, fresh ginger
  • 3 tsp maple syrup
  • 1/2 tsp grated nutmeg
  • 1/2 tsp cloves
  • 50ml freshly squeezed lemon juice
  • 1 litre of good quality cider
  • (We use Cairn O’Mohr made with 100% Perthshire apples)

Method

1 Place all the ingredients, except the cider and maple syrup, in a
saucepan and heat, stirring well until the lemon juice starts to sizzle.

2 Add the cider and maple syrup and continue to heat over a low
to medium flame for 10 – 15 minutes, stirring occasionally.
Do not allow to boil.

3 Pour your liquid through a fine strainer to remove the cloves, cinnamon stick and any other solids.

4 This will keep in the fridge for up to three days and can simply be
reheated and served when required. It’s also delicious chilled and
served over ice!

5 For a non-alcoholic alternative, replace the cider with one litre of
good quality, cloudy, fresh apple juice.


Ingredients

  • 1 Cinnamon stick
  • The peel from two clementines or one
  • large orange
  • The peel from one unwaxed lemon
  • 2 tsp of finely grated, fresh ginger
  • 3 tsp maple syrup
  • 1/2 tsp grated nutmeg
  • 1/2 tsp cloves
  • 50ml freshly squeezed lemon juice
  • 1 litre of good quality cider
  • (We use Cairn O’Mohr made with 100% Perthshire apples)

Method

1 Place all the ingredients, except the cider and maple syrup, in a
saucepan and heat, stirring well until the lemon juice starts to sizzle.

2 Add the cider and maple syrup and continue to heat over a low
to medium flame for 10 – 15 minutes, stirring occasionally.
Do not allow to boil.

3 Pour your liquid through a fine strainer to remove the cloves, cinnamon stick and any other solids.

4 This will keep in the fridge for up to three days and can simply be
reheated and served when required. It’s also delicious chilled and
served over ice!

5 For a non-alcoholic alternative, replace the cider with one litre of
good quality, cloudy, fresh apple juice.


Ingredients

  • 1 Cinnamon stick
  • The peel from two clementines or one
  • large orange
  • The peel from one unwaxed lemon
  • 2 tsp of finely grated, fresh ginger
  • 3 tsp maple syrup
  • 1/2 tsp grated nutmeg
  • 1/2 tsp cloves
  • 50ml freshly squeezed lemon juice
  • 1 litre of good quality cider
  • (We use Cairn O’Mohr made with 100% Perthshire apples)

Method

1 Place all the ingredients, except the cider and maple syrup, in a
saucepan and heat, stirring well until the lemon juice starts to sizzle.

2 Add the cider and maple syrup and continue to heat over a low
to medium flame for 10 – 15 minutes, stirring occasionally.
Do not allow to boil.

3 Pour your liquid through a fine strainer to remove the cloves, cinnamon stick and any other solids.

4 This will keep in the fridge for up to three days and can simply be
reheated and served when required. It’s also delicious chilled and
served over ice!

5 For a non-alcoholic alternative, replace the cider with one litre of
good quality, cloudy, fresh apple juice.


Ingredients

  • 1 Cinnamon stick
  • The peel from two clementines or one
  • large orange
  • The peel from one unwaxed lemon
  • 2 tsp of finely grated, fresh ginger
  • 3 tsp maple syrup
  • 1/2 tsp grated nutmeg
  • 1/2 tsp cloves
  • 50ml freshly squeezed lemon juice
  • 1 litre of good quality cider
  • (We use Cairn O’Mohr made with 100% Perthshire apples)

Method

1 Place all the ingredients, except the cider and maple syrup, in a
saucepan and heat, stirring well until the lemon juice starts to sizzle.

2 Add the cider and maple syrup and continue to heat over a low
to medium flame for 10 – 15 minutes, stirring occasionally.
Do not allow to boil.

3 Pour your liquid through a fine strainer to remove the cloves, cinnamon stick and any other solids.

4 This will keep in the fridge for up to three days and can simply be
reheated and served when required. It’s also delicious chilled and
served over ice!

5 For a non-alcoholic alternative, replace the cider with one litre of
good quality, cloudy, fresh apple juice.


Ingredients

  • 1 Cinnamon stick
  • The peel from two clementines or one
  • large orange
  • The peel from one unwaxed lemon
  • 2 tsp of finely grated, fresh ginger
  • 3 tsp maple syrup
  • 1/2 tsp grated nutmeg
  • 1/2 tsp cloves
  • 50ml freshly squeezed lemon juice
  • 1 litre of good quality cider
  • (We use Cairn O’Mohr made with 100% Perthshire apples)

Method

1 Place all the ingredients, except the cider and maple syrup, in a
saucepan and heat, stirring well until the lemon juice starts to sizzle.

2 Add the cider and maple syrup and continue to heat over a low
to medium flame for 10 – 15 minutes, stirring occasionally.
Do not allow to boil.

3 Pour your liquid through a fine strainer to remove the cloves, cinnamon stick and any other solids.

4 This will keep in the fridge for up to three days and can simply be
reheated and served when required. It’s also delicious chilled and
served over ice!

5 For a non-alcoholic alternative, replace the cider with one litre of
good quality, cloudy, fresh apple juice.


Ingredients

  • 1 Cinnamon stick
  • The peel from two clementines or one
  • large orange
  • The peel from one unwaxed lemon
  • 2 tsp of finely grated, fresh ginger
  • 3 tsp maple syrup
  • 1/2 tsp grated nutmeg
  • 1/2 tsp cloves
  • 50ml freshly squeezed lemon juice
  • 1 litre of good quality cider
  • (We use Cairn O’Mohr made with 100% Perthshire apples)

Method

1 Place all the ingredients, except the cider and maple syrup, in a
saucepan and heat, stirring well until the lemon juice starts to sizzle.

2 Add the cider and maple syrup and continue to heat over a low
to medium flame for 10 – 15 minutes, stirring occasionally.
Do not allow to boil.

3 Pour your liquid through a fine strainer to remove the cloves, cinnamon stick and any other solids.

4 This will keep in the fridge for up to three days and can simply be
reheated and served when required. It’s also delicious chilled and
served over ice!

5 For a non-alcoholic alternative, replace the cider with one litre of
good quality, cloudy, fresh apple juice.


Ingredients

  • 1 Cinnamon stick
  • The peel from two clementines or one
  • large orange
  • The peel from one unwaxed lemon
  • 2 tsp of finely grated, fresh ginger
  • 3 tsp maple syrup
  • 1/2 tsp grated nutmeg
  • 1/2 tsp cloves
  • 50ml freshly squeezed lemon juice
  • 1 litre of good quality cider
  • (We use Cairn O’Mohr made with 100% Perthshire apples)

Method

1 Place all the ingredients, except the cider and maple syrup, in a
saucepan and heat, stirring well until the lemon juice starts to sizzle.

2 Add the cider and maple syrup and continue to heat over a low
to medium flame for 10 – 15 minutes, stirring occasionally.
Do not allow to boil.

3 Pour your liquid through a fine strainer to remove the cloves, cinnamon stick and any other solids.

4 This will keep in the fridge for up to three days and can simply be
reheated and served when required. It’s also delicious chilled and
served over ice!

5 For a non-alcoholic alternative, replace the cider with one litre of
good quality, cloudy, fresh apple juice.


Ingredients

  • 1 Cinnamon stick
  • The peel from two clementines or one
  • large orange
  • The peel from one unwaxed lemon
  • 2 tsp of finely grated, fresh ginger
  • 3 tsp maple syrup
  • 1/2 tsp grated nutmeg
  • 1/2 tsp cloves
  • 50ml freshly squeezed lemon juice
  • 1 litre of good quality cider
  • (We use Cairn O’Mohr made with 100% Perthshire apples)

Method

1 Place all the ingredients, except the cider and maple syrup, in a
saucepan and heat, stirring well until the lemon juice starts to sizzle.

2 Add the cider and maple syrup and continue to heat over a low
to medium flame for 10 – 15 minutes, stirring occasionally.
Do not allow to boil.

3 Pour your liquid through a fine strainer to remove the cloves, cinnamon stick and any other solids.

4 This will keep in the fridge for up to three days and can simply be
reheated and served when required. It’s also delicious chilled and
served over ice!

5 For a non-alcoholic alternative, replace the cider with one litre of
good quality, cloudy, fresh apple juice.


Ingredients

  • 1 Cinnamon stick
  • The peel from two clementines or one
  • large orange
  • The peel from one unwaxed lemon
  • 2 tsp of finely grated, fresh ginger
  • 3 tsp maple syrup
  • 1/2 tsp grated nutmeg
  • 1/2 tsp cloves
  • 50ml freshly squeezed lemon juice
  • 1 litre of good quality cider
  • (We use Cairn O’Mohr made with 100% Perthshire apples)

Method

1 Place all the ingredients, except the cider and maple syrup, in a
saucepan and heat, stirring well until the lemon juice starts to sizzle.

2 Add the cider and maple syrup and continue to heat over a low
to medium flame for 10 – 15 minutes, stirring occasionally.
Do not allow to boil.

3 Pour your liquid through a fine strainer to remove the cloves, cinnamon stick and any other solids.

4 This will keep in the fridge for up to three days and can simply be
reheated and served when required. It’s also delicious chilled and
served over ice!

5 For a non-alcoholic alternative, replace the cider with one litre of
good quality, cloudy, fresh apple juice.