Mulled Cider Recipe

Mulled Cider
Submitted By: Taz


2 Quarts Soft Apple Cider (Saidar)
1 Medium Orange (Narangi) - thinly sliced
1 Small Lemon (Nimbu) - thinly sliced
3 Tbs Mulling Spice - recipe follows
1 Three inch piece Vanilla Bean

If cider (or finished mulled cider) is not sweet enough for you, you can add grated Jaggery (Gur) or brown sugar to you liking

  1. Split vanilla bean in half length wise and scrape interior with the back of knife
  2. Place the 3 Tbs of mulling spice along with the vanilla bean (including scrapings) in a reusable tea bag or tie up in several layers of cheese cloth
  3. Place all ingredients in a large pan over medium heat* - Bring to a simmer
  4. At this point check sweetness and add jaggery/brown sugar if desired
  5. Allow to simmer for 10 - 15 minutes
  6. Divide into serving mugs and Enjoy!
*For larger batches, you can use a Crock Pot as an alternative - Heat on high for 2 hours then reduce to low (warm if your crock pot has setting). Leave the lemon and orange slices as well as the spice bag in the liquid and allow guests to serve themselves directly from the crock pot.

Mulling Spice

5 Ceylon Cinnamon Sticks (Dalchini)
1 Whole Nutmeg (Jaiphal)
3 Tbs Chopped Crystallized Ginger (Meetha Adrak)
3 Tbs Whole Cloves (Laung)
2 Tbs Green Cardamom Pods (Choti Elaichi)
2 Tbs Whole Allspice Berries (Kebab Chini)
1 Tbs Black Peppercorns (Kali Mirch)

  1. Place cinnamon sticks, cardamom pods, and nutmeg in a heavy plastic bag and break into small pieces (think the size of the cloves) using a mallet or rolling pin - grinding is too fine but a few short pulses in a spice grinder does work, again think 'pieces' not powder
  2. Thoroughly combine crushed spices with remaining ingredients and store in an airtight jar for up to 6 months

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