If you type the words”Mulled Apple Cider” into your favorite search engine, you’ll discover dozens upon dozens of recipes to try. Since apple cider goes well with many different spices and is also a popular fall treat, lots of passable to good versions will pop up for you on the Web. However, I wanted to a create a mulled cider that would be so incredibly delish you’d pronounce it the “best” you ever tried. I do believe I’ve succeeded with this Lavender-Spice Mulled Apple Cider. Try it and I think you’ll agree it’s nearly impossible to resist!
Why This One Is the Best!
Special Flavor Combo—
The mulling seasonings I incorporate into my Lavender-Spice Mulled Apple Cider differ quite a bit from those called for in typical recipes. First, I include culinary lavender, which is rare in mulling recipes but IMO is vital because it has a spicy-floral quality that greatly amplifies the fruity apple taste. Surprising as it may sound, lavender intermingles beautifully with the so-called gingerbread spices; I’ve found it enhances all my ginger cookie recipes, including the Snickerdoodles here. Another unusual ingredient I incorporate into apple cider is vanilla; this contributes a full-bodied, mellow note that also helps boost the overall apple appeal. Also, ginger root (preferably fresh) is a must-have apple-enhancer in my version. I often wonder why it’s not used more often.
One ingredient that’s usually added that I prefer to omit from mulled cider is orange. While both the fresh slices and juice can be pleasing in mulled wine or spiced tea, IMO they don’t do much for mulled cider. In fact, orange juice often makes cider taste sour. If you feel you absolutely must add orange slices for a festive, colorful garnish, float a few on top at the end of the mulling period or shortly before serving. Otherwise, during steeping, their white pith may gradually impart a bitterness to your brew.
As an alternative, try to buy small crab apples, or better yet, beg some unwanted fruit from an ornamental crap apple tree in a neighbor or friend’s yard. Crab apples bobbing about in apple cider mugs provide an air of authenticity, eye-popping color and matchless charm. (Plus, you’re giving those often neglected crab apples a purpose in life!) And, of course, if your cider is zipped up with lavender sprigs as shown here, you’ll double or triple the charm!
Mulling Long and Low–
Some mulled apple cider recipes circulating around call for throwing everything in a pot, simply heating it up, and serving it. Yes, this is quick, but it tends to produce a brew that tastes and smells lacking and “thin.” It is best to let the seasonings mull in an unhurried fashion so they can more fully infuse their goodness into the mixture. The gentle cooking likewise ensures that high heat doesn’t destroy the aromatic volatile oils in the spices or turn them harsh or off-tasting. Also, slow simmering allows water in the cider to gradually evaporate, concentrating and intensifying the flavor and adding body in much the same way long, gentle cooking enriches a satisfying stock or broth.
If you don’t have time to let your cider linger and mull on the stove at least a half-hour, make it a day or two ahead and refrigerate, unstrained, until needed. (Be sure to ise an enameled or stainless pot and non-reactive storage container that won’t react with the acid in the cider.) Then strain out the spices; reheat just until it’s piping hot; and serve. For a party I routinely do this (making a double or triple batch), and later conveniently present the cider in a crockpot or slow cooker set to medium low. I’m convinced that the heady scent from the warm, steaming pot contributes to a cozy, festive feeling to an open-house or other cool-weather event. For certain private family gatherings including both children and grown-ups, I set out a bottle of light rum so the adults can spike their cider as desired. Cheers!
- 2 quarts good-quality sweet (not hard) apple cider
- 2 to 3 teaspoons packed light or dark brown sugar, optional
- 4 or 5 nickel-size thin slices of peeled fresh ginger root (or substitute slices of crystallized ginger instead)
- 2 to 3 teaspoons dried culinary lavender buds
- 1 2- to 3-inch cinnamon stick, broken in half or thirds crosswise
- ½ -inch piece vanilla bean, coarse chopped or broken into pieces (or ½ teaspoon vanilla extract
- 1 teaspoon whole allspice berries, slightly crushed
- ½ teaspoon green cardamom seeds (the small hard seeds removed from cardamom pods)
- 4 whole cloves, slightly crushed
- Small crab apples or orange slices for garnish
- Culinary lavender sprigs for garnish, optional
- In a 4-quart or similar stainless steel, enameled or other non-reactive saucepan, stir together the cider, sugar, ginger root, lavender, cinnamon, vanilla, allspice, cardamom, and cloves.
- Heat over medium-high heat just to a simmer, then adjust the heat so the mixture barely simmers, uncovered, for at least 30 minutes and up to 1 hour. If using immediately strain the cider through a very fine mesh sieve and serve, garnished with small crab apples or orange slices, and lavender sprigs if desired.
- Alternatively, let cool, strain through a fine mesh sieve, then refrigerate, covered, up to 3 days. Reheat the mulled cider until piping not but not boiling and serve. Makes about 6 1-cup servings, or 1½ quarts (due to the evaporation during simmering).
So glad you like the recipe–thanks. Yes, it is possible to leave out the sugar–depends on the sweetness of the apple juice.
Love this recipe. Have made it several times. Prefer it without the brown sugar because the cider is plenty sweet.