Mulled Apple Cider with Orange and Winter Spices

Name: Warm Mulled Apple Cider With Orange and Winter Spices
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 8 servings, about 1 cup each
Cuisine: International
Ingredients: 8 cups (1.9 liters) pasteurized, nonalcoholic apple cider: Choose cloudy, unfiltered cider for a full apple flavor. This recipe does not use alcoholic hard cider or apple cider vinegar.; 1 medium orange, about 5 ounces (150 g): Scrub under running water, dry, and cut crosswise into 1/4-inch (6 mm) slices. Discard the end pieces and remove any seeds.; 3 cinnamon sticks, each about 3 inches (7.5 cm) long: Leave them whole for easy straining.; 8 whole cloves: These give the cider its deep, warming fragrance.; 2 whole star anise: Use culinary star anise from the spice aisle.; 2 tablespoons (30 ml) pure maple syrup: This adds a gentle maple note without overwhelming the apples.; 8 thin orange rounds: Cut from 1 additional washed orange.; 8 additional cinnamon sticks: Use 1 per mug for a festive presentation.

Imperial November 8, 2026November 8, 2026

Quick Recipe Version (TL;DR)

Warm Mulled Apple Cider with Orange and Winter Spices is a cozy Christmas drink filled with bright citrus, fragrant whole spices, and just enough maple sweetness. Serve it in mugs or keep it warm for a festive nonalcoholic punch.

Yield: 8 servings, about 1 cup each
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

Quick Ingredients

8 cups (1.9 liters) pasteurized, nonalcoholic apple cider
1 medium orange, washed and cut into 1/4-inch (6 mm) slices
3 cinnamon sticks, each about 3 inches (7.5 cm) long
8 whole cloves
2 whole star anise
2 tablespoons (30 ml) pure maple syrup
Optional garnish: 8 thin orange rounds and 8 additional cinnamon sticks

Do This

1. Wash and slice the orange, discarding the end pieces and any seeds.
2. Combine the cider, orange slices, cinnamon sticks, cloves, and star anise in a 4-quart (3.8-liter) saucepan.
3. Heat over medium-low for about 10 minutes, until the cider reaches 180–190°F (82–88°C). Do not boil.
4. Reduce the heat to low, partially cover, and steep at 180–190°F (82–88°C) for 20 minutes.
5. Stir in the maple syrup, then strain out the orange and spices.
6. Ladle into heatproof mugs and add optional orange rounds and cinnamon sticks. Serve warm.

Why You’ll Love This Recipe

It smells like Christmas: Warm cinnamon, cloves, orange, and star anise make the kitchen wonderfully inviting.
It is naturally alcohol-free: Everyone can enjoy a festive mug without needing a separate punch recipe.
It is easy to prepare: One saucepan and a handful of ingredients do nearly all the work.
It is made for entertaining: Prepare it ahead, strain it, and keep it warm until guests arrive.

Grocery List

Produce: 1 medium orange, plus 1 additional orange if making the optional orange-round garnishes.
Dairy: None.
Pantry: 8 cups nonalcoholic apple cider, pure maple syrup, 3 cinnamon sticks, 8 whole cloves, and 2 whole star anise. Buy 8 extra cinnamon sticks if using them as garnishes.

Full Ingredients

For the Mulled Cider

8 cups (1.9 liters) pasteurized, nonalcoholic apple cider: Choose cloudy, unfiltered cider for a full apple flavor. This recipe does not use alcoholic hard cider or apple cider vinegar.
1 medium orange, about 5 ounces (150 g): Scrub under running water, dry, and cut crosswise into 1/4-inch (6 mm) slices. Discard the end pieces and remove any seeds.
3 cinnamon sticks, each about 3 inches (7.5 cm) long: Leave them whole for easy straining.
8 whole cloves: These give the cider its deep, warming fragrance.
2 whole star anise: Use culinary star anise from the spice aisle.
2 tablespoons (30 ml) pure maple syrup: This adds a gentle maple note without overwhelming the apples.

Optional Garnishes

8 thin orange rounds: Cut from 1 additional washed orange.
8 additional cinnamon sticks: Use 1 per mug for a festive presentation.

Mulled Apple Cider with Orange and Winter Spices – Closeup

Step-by-Step Instructions

Step 1: Prepare the orange and spices

Scrub the orange under running water and dry it well. Cut it crosswise into 1/4-inch (6 mm) rounds, discarding the end pieces and removing any seeds. Measure out the cinnamon sticks, cloves, and star anise. Keep the spices whole; ground spices can leave a gritty layer in the finished drink.

Step 2: Fill the saucepan

Pour the 8 cups of apple cider into a nonreactive 4-quart (3.8-liter) saucepan or Dutch oven, such as stainless steel or enameled cast iron. Add the orange slices, 3 cinnamon sticks, 8 cloves, and 2 star anise. Stir gently to distribute everything.

Step 3: Warm the cider gently

Place the saucepan over medium-low heat and warm for about 10 minutes, stirring once or twice, until the cider reaches 180–190°F (82–88°C). The surface should give off steam, with perhaps a few tiny bubbles around the edges, but it should not simmer vigorously or boil. Use an instant-read thermometer for the most reliable temperature check; the exact heating time will depend on your stove and the cider’s starting temperature.

Step 4: Let the winter spices infuse

Reduce the heat to low and partially cover the saucepan. Keep the cider at 180–190°F (82–88°C) for 20 minutes, adjusting the burner as needed. Stir once halfway through. The cider should develop a rounded cinnamon flavor, a gentle clove warmth, and a light anise finish, with fresh orange brightening the mixture.

Step 5: Sweeten and strain

Stir in the 2 tablespoons of maple syrup until fully blended. Carefully taste a spoonful after letting it cool slightly. Set a fine-mesh strainer over a large heatproof pitcher or another saucepan, then pour the cider through it. Discard the infused orange slices and spices without pressing hard on the orange peel, which can release bitterness.

Step 6: Serve warm or set up a punch station

Ladle the strained cider into 8 heatproof mugs, allowing about 1 cup per serving. If desired, add a fresh orange round and a cinnamon stick to each mug. Let the cider cool briefly to a comfortable drinking temperature before sipping.

For a nonalcoholic punch station, transfer the strained cider to a preheated slow cooker or beverage urn approved for hot liquids. Hold at 140–160°F (60–71°C), checking with a thermometer, and serve within 2 hours for the freshest flavor. Keep the main batch free of orange slices and spices so it does not become bitter or overly strong.

Pro Tips

Start with good cider: Cloudy, unfiltered apple cider gives the drink a fuller body and a lovely, naturally hazy appearance. Clear apple juice will work, but the flavor will be lighter.
Keep the heat gentle: Boiling drives off delicate apple and orange aromas and can concentrate the sweetness too much.
Use whole spices: They infuse cleanly and are easy to strain out. Avoid swapping in ground cinnamon, cloves, or anise.
Do not leave the orange soaking indefinitely: The peel’s white pith can become bitter during long holding. Strain the cider after the infusion time.
Scale up with confidence: For 16 servings, double every ingredient and use an 8-quart (7.6-liter) pot. Allow extra time for the larger batch to reach 180–190°F (82–88°C), then infuse for the same 20 minutes.

Variations

Ginger-orange cider: Add 1 ounce (28 g) fresh ginger, cut into thin coins, with the other spices. Strain it out before serving for a gently peppery finish.
Cranberry Christmas punch: Replace 2 cups (480 ml) of the apple cider with 2 cups (480 ml) unsweetened 100% cranberry juice. Increase the maple syrup to 4 tablespoons (60 ml) to balance the tartness.
Vanilla-spiced cider: Omit the star anise and add 1 teaspoon (5 ml) pure vanilla extract after straining for a softer, dessert-like aroma.

Storage & Make-Ahead

Refrigerate: Strain out all fruit and spices before storing. Divide the cider into shallow heatproof containers, cool promptly, and refrigerate within 2 hours of preparation. Once chilled, cover tightly and keep at 40°F (4°C) or below for up to 4 days.

Make ahead: Prepare and strain the cider up to 2 days before serving, then refrigerate as directed. Keep fresh garnishes separate and slice the garnish orange shortly before serving.

Reheat: Warm refrigerated cider in a saucepan over medium-low heat, stirring occasionally, until it reaches 165°F (74°C). Avoid boiling. If holding for guests afterward, maintain at least 140°F (60°C).

Freeze: Freeze strained, cooled cider in freezer-safe containers for up to 3 months, leaving 1 inch (2.5 cm) of headspace for expansion. Thaw overnight in the refrigerator before reheating.

Nutrition (per serving)

Approximate values for one-eighth of the recipe, using 2 tablespoons of maple syrup and excluding strained fruit, whole spices, and optional garnishes. Values vary by cider brand.