This Cider Mulled Wine is my latest fall go-to. It’s a delicious way to warm up on a cool autumn day, plus it will make your kitchen smell incredible.
Cider Mulled Wine:
One of the things I associate with crisp autumn days is mulled cider. It’s always on my fall bucket list. Even though the official start of fall for those of us who live in the northern hemisphere is still a few days away, I’ve just checked that item off my list by whipping up a batch of this Really Good Cider Mulled Wine. (For more of my “Really Good” recipes, click here.)
What I love about this recipe is that it requires only a few ingredients, and most are things you’re likely to have on hand. Plus, if you don’t count the mulling time, everything comes together in mere minutes.
Let me walk you through the recipe and share a few of my tips for a Really Good Cider Mulled Wine.
Side note: The adorable “Forever Fall” are unfortunately no longer for sale.
How to Make Cider Mulled Wine:
Here’s what you’ll need.
- a bottle of dry white wine: I used Oyster Bay Sauvignon Blanc. It’s a staple at my house so I typically have a couple of bottles on hand.
- fresh apple cider: The fresher the better. Pick it up at a local farm stand or farmers market if possible.
- mulling spices: You can use what you like best. I like making my own. You can get my recipe here. If you don’t have mulling spices, some cinnamon sticks, cloves, and allspice will work just fine.
- apples and oranges: You could get away not using these, but I think a few slices are the perfect finishing touch.
You can make this recipe on your stovetop or in a slow cooker. I chose to use my stove because I’m always looking for an excuse to pull out one of my Staub Cocottes. This particular one is new to my collection. It’s the ideal size for this recipe.
To get this recipe going, pour the apple cider and the wine into your cooking vessel of choice.
Then, add the mulling spices. You’ll want to put them in a bag like this one. This keeps the spices contained while infusing all of that delicious flavor into your cider and wine. As I mentioned above, any mulling spices will do. If you’d like to make your own as I did, you can find my recipe here.
The next step is to set the burner or slow cooker on low and let the spices mull in the cider and wine mixture for about 2 hours. I realize that seems like a long time, but it’s essential for getting all of the wonderful flavors from your mulling spices.
The added benefit is that while it simmers, your kitchen will smell amazing…like when you walk into Williams-Sonoma! That smell is one of the reasons I enjoy serving this recipe when I have friends and family over to my house.
Just before ladling it into mugs, toss in sliced apples and oranges. I put in a couple of cinnamon sticks for aesthetic purposes as well. (I found these longer cinnamon sticks on Amazon. Their size makes them great for a cocktail garnish.)
You can keep this warm on the stove (or in your slow cooker) for up to two hours.
I love this recipe as is, but if you want to give it an extra kick, feel free to add a splash of spiced rum, brandy, or bourbon.
That’s it, my friends! I hope you will find lots of reasons to make this Really Good Cider Mulled Wine during the cooler months ahead.
Want more fall cocktail recipes? You’ll love these too:
- Pumpkin Old Fashioned
- Apple Cider Sidecar
- Cranberry Old Fashioned
- The BEST Mulled Wine
- Caramel Apple Martini
- Autumn Harvest Fall Sangria
- Salted Caramel White Russians
Really Good Cider Mulled Wine:
Really Good Cider Mulled Wine
- 2 tablespoons mulling spices*
- 1 750 ml bottle dry white wine - I used Sauvignon Blanc.
- 4 cups apple cider**
- 1/3 cup honey
- 1 orange - sliced
- 2 apples - sliced
- Additional cinnamon sticks for garnish
- Begin by filling a spice bag with your mulling spices.
- In a heavy-bottom saucepan or a slow cooker, add the bagged mulling spices, wine, cider, and honey. Mix to combine. Cover and cook on low for 2-3 hours. Remove the bagged mulling spices and discard them.
- Before serving, stir in the orange and apple slices. Serve immediately or keep covered and set on low (warheat.
- If desired, add a splash of spiced rum, brandy, or bourbon just before serving. (I usually don't do this because I think the depth of flavor is delightful as is.)