Spiced Clove Mulled Cider

Mulled cider dates back to the medieval English 'Wassailing' traditions, when people drank to the health of apple trees. This drink is essentially a spice extract: the warm liquid dissolves the fragrant oils (eugenol) from the cloves, which is not only delicious but also has a slightly numbing, warming effect.
🕒 Prep Time 5 mins
🍳 Cook Time 15 mins
Total Time 20 mins
🍽️ Servings 4 servings
🔥 Calories 170 kcal
🌍 Cuisine Anglo-Saxon

Ingredients

Equipment Needed

  • Medium saucepan
  • Knife, chopping board
  • Fine sieve

Allergen Information

⚠️ Sulphur dioxide

Instructions

1

Wash the orange and cut into half-centimetre rings.

Tip: The oils in the peel provide the citrusy scent, which counterbalances the heaviness of the spices.
2

Put the cider, orange, cinnamon, cloves, nutmeg, and salt into the saucepan. Heat slowly.

Tip: Be careful with the nutmeg, it's very intense! A pinch is enough.
3

Keep the liquid below boiling point (approx. 80°C) for 15-20 minutes.

Tip: This is 'extraction'. Heat and time work for you. If you boil it, the aromas will evaporate.
4

Remove from the heat and stir in the honey until dissolved.

Tip: This preserves the valuable properties of the honey.
5

Strain the drink, remove the spices, and serve hot.

Tip: Leaving the spices in can lead to 'over-extraction': the drink will become bitter and pungent.

Recipe FAQ

Why has it turned cloudy?
If you boil it, the pectin in the apple can precipitate. It doesn't matter, the taste is the same, it's just an aesthetic flaw.
How long does it keep?
In the fridge for 2-3 days, but remove the spices, otherwise it will become too strong and bitter.

Ingredients

  • 1000 ml apple cider (preferably cloudy/unfiltered)
  • 1 pc orange (organic)
  • 2 pc cinnamon sticks
  • 8 pc whole cloves
  • 1 pinch grated nutmeg
  • 3 tbsp honey
  • 1 pinch salt