Hot Mulled Apple Cider is a hot spiced drink with real apples, cooked over low heat for a long time to really infuse those warm autumn spices. I added an orange for a pop of freshness, a little brown sugar to enhance the flavor and it is done.
Grab your favorite mug, pour yourself a comforting cup of hot mulled apple cider and watch the rain pour down. In my case, it has been raining for almost 2 months now. Maybe that’s why I have already made three big batches of this hot mulled apple cider… I’ve been needing comfort, and this has brought it to me.
You may think ‘oh that is a huge batch’, well yes and no, it is enough for around 8 cups, but as this lasts over 2 weeks in the fridge, you will be sorry if you didn’t make the whole thing. And it’s also perfect for when you have guests over! Of course, there’s no problem in making a smaller batch, but you will probably regret it. Just a heads up.
Hot Mulled Apple Cider
In Norway, or all the Scandinavian countries really, we like to drink gløgg during Christmas. This is a spiced and sweet mulled wine, but it’s actually more often than not non-alcoholic (Here’s my recipe for it). Now I can extend the gløgg season with this apple gløgg, or eplegløgg in Norwegian, and I am super excited about that. My mom said she actually like this hot mulled apple cider more, and that comes from a Norwegian!
Cut apples into quarters. Leave out seeds and stems. I had them in the first time, along with the white rind of an orange and it didn’t turn out great. I decided I’d rather just leave out the seeds and stems to avoid all bitter issues. However, it will help thicken the cider if you want a really thick hot mulled apple cider.
This one is important, in my opinion: Zest your orange, avoid the bitter white rind, and juice it. This way we get the fresh and tasty zest and the juice, but not the bitter rind!
Add the orange and apples into a large pot along with all the spices. Cover with water. Let it all come to a boil, while stirring occasionally. Cover and reduce to simmer, for 2 hours.
Then you mash the apples with a potato masher or a spatula, give it a good stir and simmer for 1 more hour. Pour the mixture through a sieve and add sugar. Add it in smaller batches and taste as you go to find your sweet spot. Enjoy this hot mulled apple cider hot. Store leftovers in the fridge for 2 weeks.
Cozy up with a good book or a movie, friends and family, hot mulled apple cider and pumpkin snickerdoodle cookies. It’s Fall after all!
Need more inspiration for Fall treats?
- Everything Spice and Parmesan Crusted Grilled Cheese
- Wild Mushroom Ravioli
- Healthy Spiced Pumpkin Soufflé
I’d love to hear your thoughts on this. Either in the comment section below, or tag me @thegingerwithspice on Instagram. And don’t forget to Pin it for later!
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Hot Mulled Apple Cider (Eplegløgg)
- 520 gr apples cored, quartered. Around 5 apples
- 1 orange zest and juice, avoid white rind
- 2 cinnamon sticks or 1 tsp ground
- 1 tsp whole allspice or 1 tsp ground
- 1 tsp whole cloves or 3/4 tsp ground
- 1/2 tsp nutmeg preferably freshly grated
- 1 star anis optional
- 2 liter water 8 cups
- 120 gr brown sugar or to taste
- Cut apples into quarters. Leave out seeds and stems. Zest your orange, avoid the bitter white rind, and juice it.
- Add the orange zest, orange juice and apples into a large pot along with all the spices. Cover with water. Let it all come to a boil, while stirring occasionally. Cover and reduce to simmer, for 2 hours.
- Then you mash the apples with a potato masher or a spatula, give it a good stir and simmer for 1 more hour. Pour the mixture through a sieve and add sugar. Add sugar in smaller batches and taste as you go to find your sweet spot.
- Enjoy this hot mulled apple cider hot. Store leftovers in the fridge for up to 2 weeks.