Description
This Easy Spiced Hot Apple Cider is a comforting and flavorful warm beverage perfect for chilly days. Infused with a blend of aromatic spices like cinnamon, cloves, cardamom, and ginger, this cider is sweetened with maple syrup and optionally enhanced with gold rum for a cozy adult twist. Served with a creamy cinnamon-spiced whipped topping and fresh fruit garnishes, it’s an adaptable recipe ideal for gatherings or quiet evenings.
Ingredients
Scale
For the Hot Apple Cider
- 8 cups apple cider (2 quarts / about 2 L)
- ½ lemon zest (without pith)
- 1 orange (zest and segments separated)
- ⅓ cup maple syrup
- 1 cup gold rum (optional; increase to 1 ½ cups if desired)
- 4 cinnamon sticks (not optional)
- ½ tsp whole cloves (not optional)
- 1 tsp allspice berries
- 10 – 12 cardamom pods
- ⅕ of a nutmeg (or ¼ tsp ground nutmeg)
- 1 inch ginger, sliced
- ½ tbsp whole peppercorns (optional)
- 1 star anise (optional)
For the Topping and Garnishes
- 1 cup chilled heavy cream (about 240 mL)
- ¼ tsp ground cinnamon
- 1 generous pinch sea salt
- 3 – 4 tbsp brown sugar (adjust to taste)
- 1 tsp vanilla extract
- Apple slices
- Orange slices
- Cinnamon sticks
Instructions
- Prepare the Spiced Cider: In a large pot, combine the apple cider, lemon zest, orange zest, orange segments, maple syrup, cinnamon sticks, cloves, allspice berries, cardamom pods, nutmeg, sliced ginger, peppercorns, and star anise if using. Stir gently to combine the ingredients.
- Simmer the Mixture: Heat the pot over medium heat until it starts to simmer. Reduce the heat to low and let the cider simmer gently for about 20 minutes. This allows the spices and citrus flavors to infuse thoroughly into the cider.
- Add Optional Rum: If using, stir in the gold rum after removing the pot from heat. Adjust the alcohol amount according to preference—up to 1 ½ cups for a stronger kick.
- Prepare the Cinnamon Cream Topping: While the cider simmers, whip the chilled heavy cream in a medium bowl using an electric mixer or whisk until soft peaks form. Gradually add the brown sugar, ground cinnamon, sea salt, and vanilla extract, then continue whipping until fluffy and well combined.
- Strain the Cider: Remove the pot from heat and strain the cider through a fine mesh sieve or cheesecloth into a clean serving pot or individual mugs to remove the spices and citrus pieces.
- Serve: Ladle the hot cider into mugs, adding a dollop of the cinnamon cream topping on each serving. Garnish with fresh apple slices, orange slices, and a cinnamon stick for visual appeal and extra flavor.
- Enjoy Warm: Serve immediately while warm, perfect for chilly days or holiday gatherings.
Notes
- The recipe can be easily adapted to your taste — adjust the sweetness or spice levels as you prefer.
- For a non-alcoholic version, omit rum or substitute with more apple cider or a splash of apple brandy extract for flavor.
- Star anise adds a licorice flavor, use only if you enjoy that distinctive note.
- The cinnamon cream topping adds richness but can be omitted or replaced with whipped coconut cream for a dairy-free option.
- Leftover cider can be refrigerated and gently reheated, but be sure to add fresh toppings before serving.
Nutrition
- Serving Size: 1 cup
- Calories: 154 kcal
- Sugar: 32 g
- Sodium: 11 mg
- Fat: 0.3 g
- Saturated Fat: 0.1 g
- Unsaturated Fat: 0.12 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 1 g
- Protein: 0.4 g
- Cholesterol: 10 mg
