Hot Mulled Cider
This soothing, fragrant beverage is a holiday classic. The longer the spices stew in the cider, the stronger the flavor, so taste periodically to check strength. Sachets of mulling spices are easy to create, impressive to give and fun to receive. Multiply this recipe to make a big batch. Then set out your ingredients into individual bowls, assembly-line-style, and cut the cheesecloth in advance so it’s easy to make many sachets at once.
Servings: 8 servings
Calories: 120kcal
Ingredients
For the Mulling Spice Satchet:
- 1 dried orange slice
- 1 dried lemon slice
- 8 dried whole star anise
- 2 tablespoons whole cloves
- 2 tablespoons dried pomegranate seeds
- 1 whole nutmeg
- 1/2 stick cinnamon
For the Apple Cider:
- 1/2 gallon apple cider
Instructions
- Cut cheesecloth (Grade 60/very fine mesh works best) into 10×10-inch single-thickness squares and set aside. Lay 1 cheesecloth square flat on a table. Place all ingredients on the square. Then gather up the edges of the cloth and tie with a 10-inch piece of twine.
- Pour apple cider into a large pot over medium heat.
- Add sachet of Mulling Spices (do not open sachet), stirring to wet sachet.
- Cook cider with sachet submerged 10 to 20 minutes without boiling, to taste.
Nutrition
Calories: 120kcal | Carbohydrates: 29g | Sodium: 11mg | Potassium: 269mg | Fiber: 1g | Sugar: 23g | Vitamin C: 4.8mg | Calcium: 32mg | Iron: 0.7mg