Mulled Cider

Making mulled cider is even easier than pie. You might not even need a recipe for it, to be honest -- pouring some cider in a pot and chucking some Vanns Mulling Spices in there to simmer for an hour or so will probably work out pretty well! But if you want to make sure you get the maximum flavor out of the spices without overpowering the sweet-tart taste of the cider, here are some instructions on how much mulling spice to use, and how much time you should spend mulling the cider (it's longer than you think!)

Mulled Cider

This recipe can be made on the stovetop or in a slow cooker -- either way will make your house smell like the coziest, most welcoming place in your neighborhood.

Spices used in this recipe

Mulling Spices


  • 8 cups apple cider, to serve 4-6 people (scale up recipe as needed)
  • 2 Tbs. Vanns Mulling Spices (1 Tbs. per 4 cups of cider, for scale)
  • Brandy or whiskey (optional)


  1. If desired, place the mulling spices in a reusable spice bag.
  2. If using a slow cooker, pour the cider and the mulling spices into the slow cooker, cover, and heat on high for 4 hours, or until flavor is well infused. If at any point the cider starts to simmer, reduce the heat to low. 
  3. If using the stovetop, pour the cider and mulling spices into a heavy bottomed pot, cover, and heat over low heat for 4 hours, or until flavor is well infused. If at any point the cider starts to simmer, reduce the heat or move the pot slightly off the burner.
  4. Serve cider plain, with brandy, or with whisky. If you’re planning to keep the cider warm while serving it for another hour or so, remove the spices. If you chose not to use a removable spice bag, it’s a nice touch to offer the cider with a tea strainer next to the ladle, so people can strain out the spices themselves as they pour.

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