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Toffee nut cider served in a glass
Creamy toffee nut mulled cider with toasted nuts

Toffee nut mulled cider

Author: Flavelo
Recipes Vegetarian & Vegan Drinks
Imagine tasting your favourite toffee apple in liquid form, jazzed up with a little toasted walnut. This recipe is the essence of autumn cosiness: caramelising sugar and roasting walnuts releases deep, roasted aromas that perfectly complement the acidity of the apple.
🕒 Prep Time 10 mins
🍳 Cook Time 15 mins
⌛ Total Time 25 mins
🍽️ Servings 2 servings
🔥 Calories 310 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Dry frying pan (for roasting walnuts)
  • Saucepan
  • Whisk

Allergen Information

⚠️ Milk
⚠️ Tree nuts (Walnuts)

Instructions

1 ✓

In a dry frying pan, toast the walnuts for a few minutes until fragrant, then chop roughly.

Tip: Heat activates the oils in the nut, making the flavour much more intense. Careful, they burn quickly!
2 ✓

Pour the cider into a saucepan, add the brown sugar, cinnamon, and cloves. Heat on medium heat for 5-10 minutes.

Tip: The molasses taste of brown sugar fits the toffee profile beautifully.
3 ✓

In a small bowl, mix the cream with the vanilla and salt.

Tip: Salt is essential for the toffee flavour profile (salted caramel effect).
4 ✓

Temper the cream: ladle some warm cider into the cream, mix, then pour this back into the saucepan.

Tip: This method prevents cold cream from curdling in the hot acidic liquid.
5 ✓

Heat together (do not boil!), then strain out the spices.

Tip: If you boil it, the cream fat may separate.
6 ✓

Serve in mugs, sprinkling the top generously with the roasted walnuts.

Tip: The contrast between crunchy nuts and silky drink is the best part.

Recipe FAQ

The cream curdled.
This happens if the cider is too acidic or too hot. Use high-fat double cream (min 30%) and never boil.
What walnuts should I use?
Common walnuts are best, but pecans give an even sweeter, buttery taste.

Ingredients

  • 500 ml Apple cider
  • 50 g Brown sugar
  • 1 pc Cinnamon stick
  • 3 pcs Whole cloves
  • 100 ml Double cream (min. 30%)
  • 30 g Walnut kernels
  • 1 tsp Vanilla extract
  • 1 pinch Salt