Hot Mulled Apple Cider (Slow Cooker or Stovetop)

This warm mulled apple cider is easy to make in the slow cooker or on the stove, and it's perfect for fall gatherings and holiday parties!

Course Drinks

Cuisine American

Diet Gluten Free, Low Lactose, Vegan, Vegetarian

Keyword hot mulled apple cider

Prep Time 5

Cook Time 30

Total Time 35

Servings servings

Calories 214

Toast the Spices: In a large Dutch oven or stockpot over medium heat, add the cinnamon sticks, cloves, and star anise. Toast for 2-3 minutes, stirring frequently, until the spices are fragrant.
Simmer: Pour the apple cider into the pot. Bring to a gentle simmer over medium heat, then reduce the heat to low.
Simmer on the lowest setting, uncovered, for 25-30 minutes. Be careful not to boil, which can make the cider bitter, and will reduce the liquid too much. The longer it simmers, the more developed the spice flavor.
Strain and Serve: Strain out and discard the whole spices, then garnish with a fresh orange slice and a cinnamon stick if you like.
Spike it: For a spiked version, add 1½ ounces of bourbon or rum directly to individual mugs before pouring. Or add the full amount to the strained cider and serve.

Combine: Add the apple cider, cinnamon sticks, cloves, and star anise to a 6-quart slow cooker. Stir to combine.

Tip: For extra flavor, you can quickly toast the spices in a small pan for 2-3 minutes. Or keep things simple and just toss them in!

Cook: Cover and cook on high for 2 hours or low for 4 hours, or until gently simmering and fragrant.
Strain and Serve: Strain out and discard the whole spices. Switch the slow cooker to warm for serving (this keeps the cider at the perfect temperature throughout a party!)

Tip: You can garnish with sliced oranges and apples at this point, which makes for a lovely presentation.

Ladle into mugs and garnish with a fresh orange slice and a cinnamon stick if you like.
Spike it: For a spiked version, add 1½ ounces of bourbon or rum directly to individual mugs before pouring. Or add the full amount to the strained cider in the slow cooker and serve.

I wrote this recipe so you can easily scale it up or down depending on the amount you want to make, from 32-ounces up to a gallon or more!
Use whole spices only, as ground spices will make the cider cloudy and give it an unpleasant sandy texture! Toasting the spices is especially nice if you’re using spices that are on the older side.
Fresh-pressed unfiltered apple cider gives the best flavor; but I tested this with unfiltered apple juice and it worked, too.
I feel like this goes without saying, but make sure your slow cooker is very clean before adding the cider, especially if you use it to cook savory foods often.
I tested this by adding the oranges first and I felt like it overpowered the cider and made it slightly bitter. That’s why I prefer adding the oranges and apple slices at the end. Also it makes a much prettier presentation.