I’m Obsessed With This Spiked Apple Cider Recipe

There is truly nothing that says “fall is here” quite like a warm mug of spiced cider.

I remember my first real taste of spiked apple cider like it was yesterday. My husband, bless his heart, had taken me to one of those charming little fall festivals out in the country. The air was crisp, leaves were crunching under our boots, and the smell of kettle corn was everywhere. We stumbled upon a little stand where a sweet older gentleman was ladling steaming cider from a giant copper pot.

He offered us a “grown-up version,” and my goodness, it was a game changer. It was warm and comforting, but it was also a little one-dimensional. Just cider, cinnamon, and a splash of something fiery. I knew right then and there I could take this lovely idea and give it a little Southern polish.

After a few weekends of tinkering in my own kitchen, I found the secret. It wasn’t about adding more liquor. It was about adding depth. A single, beautiful star anise pod and a drizzle of real maple syrup. That little touch of licorice-like warmth from the anise and the rich, woodsy sweetness of the maple transformed it from a simple drink into a truly special occasion. This is the spiked apple cider recipe I now make every single year when the first chill hits the air.

It’s the one my friends ask for, the one that simmers on the stove during Thanksgiving, and the one we sip on the porch wrapped in blankets. It’s more than a drink, it’s a memory in a mug.

Skip to My Special Recipe!

Why This Spiked Apple Cider Recipe Works

Mulled cider has been warming folks up for centuries. Its roots trace all the way back to Europe, where people would heat cider or wine with spices to make it more palatable and to stay warm during the cold winters. When settlers came to America, they brought this tradition with them, and with apple orchards popping up everywhere, apple cider became the natural choice.

It’s a beloved drink for a reason. It captures all the best flavors of the season in one comforting cup. The sweetness of the apples, the warmth of the spices, and the gentle kick from the spirit make it the perfect beverage for any fall or winter gathering. It feels both rustic and elegant all at once.

My version of spiked apple cider takes that classic foundation and elevates it just a touch. The key is in the balance of flavors. We are not just dumping bourbon into hot cider. We are creating layers of flavor that unfold with each sip. The fresh, unfiltered cider provides a robust, tangy apple base that stands up to the other ingredients.

The cinnamon and cloves are traditional, providing that familiar holiday spice. But the star anise is my little secret weapon. It adds a sophisticated, slightly exotic note that people can never quite put their finger on, they just know it’s delicious. Then, instead of brown sugar, we use real maple syrup. This adds a richer, more complex sweetness that pairs beautifully with the oak and vanilla notes in a good bourbon. It all comes together to create a smooth, fragrant, and deeply satisfying spiked apple cider that truly warms you from the inside out.

Ingredients for Spiked Apple Cider

The magic of this recipe is in its simplicity and the quality of the ingredients you choose. Each one plays a crucial role in building the perfect flavor profile. Don’t be tempted to cut corners, especially on the cider or the bourbon. You will taste the difference.

Here’s what you’ll need to have on hand:

• 1 gallon fresh, unfiltered apple cider: This is the heart of the drink. Please look for the cloudy, opaque cider from the refrigerated section of your grocery store, or even better, from a local orchard. It has a much deeper, more authentic apple flavor than clear apple juice.
• 1 large orange, sliced into rounds: The citrus adds a bright, zesty note that cuts through the sweetness and spices. It keeps the drink from feeling too heavy.
• 6 whole cinnamon sticks: Using whole sticks is important. Ground cinnamon will make your cider gritty and cloudy. The sticks infuse a pure, clean cinnamon flavor over time.
• 2 teaspoons whole cloves: Like the cinnamon, whole cloves release their oils slowly, giving a warm, pungent spice without bitterness.
• 1 whole star anise pod: This is my special twist! Star anise has a subtle, licorice-like flavor that adds an incredible depth and warmth to the cider. One is all you need, as its flavor is quite potent. It’s what makes this spiked apple cider recipe truly unique.
• ¼ cup pure maple syrup: Choose a good quality, dark maple syrup for the best flavor. It provides a rich, caramel-like sweetness that complements the bourbon far better than regular sugar.
• 1 ½ cups good quality bourbon: The bourbon brings it all together with notes of vanilla, oak, and caramel. You don’t need the most expensive bottle, but choose a smooth, mid-range bourbon that you would enjoy sipping on its own.

Gathering these simple, high-quality ingredients is the first step to creating a truly memorable spiked apple cider that will have all your guests asking for the recipe. Trust me, it’s worth the little bit of extra effort to source the good stuff.

Step-by-Step Instructions For Making Spiked Apple Cider

This recipe is more about patience than it is about skill. The real work is done by the slow, gentle heat, which coaxes all the beautiful flavors from the spices and fruit and marries them together. A heavy-bottomed Dutch oven or a slow cooker works best for this, as they provide nice, even heat.

Here’s how we bring it all together:

1. Combine the Base Ingredients: Pour the entire gallon of apple cider into your large pot or slow cooker. Add the orange slices, the 6 cinnamon sticks, the 2 teaspoons of whole cloves, and that single, special star anise pod. Give it a gentle stir to get everyone acquainted.
2. Simmer, Don’t Boil: This is the most important step. Place the pot on the stove over medium heat and bring it to a gentle simmer. You’ll see little bubbles around the edge of the pot. As soon as you see them, turn the heat down to the lowest possible setting. A common mistake is boiling the cider, which can make the spices bitter and the overall flavor a bit flat. We just want to keep it hot and steamy.
3. Let It Steep: Let the cider mixture steep on low heat for at least one hour. If you have the time, or if you’re using a slow cooker on the low setting, you can let it go for up to four hours. The longer it steeps, the more infused and flavorful it will become. Your whole house will smell absolutely incredible.
4. Sweeten the Deal: After the cider has had plenty of time to get happy with the spices, stir in the ¼ cup of pure maple syrup. Stir until it’s completely dissolved. Taste it here, you can add another splash if you prefer it sweeter, but I find this amount to be just right.
5. Spike it Last: Just before you’re ready to serve, turn off the heat. Pour in the 1 ½ cups of bourbon and give it one final stir. We add the alcohol at the very end to prevent it from cooking off. This ensures your spiked apple cider has a pleasant warmth and the full flavor of the bourbon.
6. Serve and Garnish: Use a ladle to serve the cider into mugs. I like to use a small strainer held over the mug to catch the cloves and any bits from the orange as I pour. You can garnish each mug with a fresh orange slice or a cinnamon stick from the pot.

And that’s all there is to it. The process is simple, but the result is a sophisticated and wonderfully comforting drink.

How To Serve Spiked Apple Cider

Serving this spiked apple cider is just as much fun as making it. The presentation can really elevate the experience from a simple warm drink to a festive treat. The best way to serve it is, of course, steaming hot in a cozy mug that feels good to hold in your hands. I love using ceramic or thick glass mugs because they retain the heat so well.

For a gathering, the easiest method is to make it in a slow cooker and set it to the “keep warm” function. This way, guests can help themselves throughout the party. Set up a little station next to the slow cooker with mugs and a small bowl of garnishes. It creates a wonderful, interactive focal point for your get-together.

Speaking of garnishes, they are the perfect finishing touch. They add a visual appeal and an extra layer of aroma. Here are a few of my favorite ways to garnish a mug:

• A Fresh Cinnamon Stick: Placing a whole cinnamon stick in each mug not only looks classic, but it also adds a little extra cinnamon scent as you sip.
• An Orange or Apple Slice: A thin slice of fresh orange or a crisp apple slice floated on top adds a pop of color and freshness. For a fancier touch, you can even try a dehydrated orange wheel.
• A Caramel Drizzle: For those with a real sweet tooth, a little drizzle of caramel sauce over the top is absolutely decadent.
• Whipped Cream: A dollop of freshly whipped cream, perhaps with a light dusting of nutmeg, turns this drink into a full-blown dessert.

This spiked apple cider is perfect for so many occasions. It’s a welcome addition to a Thanksgiving feast, a wonderful treat to serve at a Christmas open house, or the ideal companion for a chilly night spent around a bonfire. It makes any evening feel a little more special and a lot cozier.

How To Store & Reuse Spiked Apple Cider Leftovers

While this spiked apple cider is so delicious it rarely lasts long in my house, there are occasions when you might have some left over. The good news is that it stores and reheats beautifully, and you can even get creative with the leftovers if you want to try something new.

First things first, let’s talk about storage. Before you put it away, you’ll want to strain out all of the solids. The orange slices, cinnamon sticks, cloves, and star anise will have given up all their wonderful flavor, and they can get a bit mushy if left to sit. Pour the leftover cider through a fine-mesh sieve into an airtight container like a large mason jar or a pitcher with a lid. It will keep in the refrigerator for up to three days.

When you’re ready to enjoy it again, reheating is simple. Just pour the desired amount into a small saucepan and warm it gently over low heat on the stovetop. The key here, just like when you first made it, is to avoid boiling it. You just want to heat it until it’s hot and steaming. You can also reheat a single mug in the microwave.

If you want to get a little more creative, here are a couple of my favorite ways to use up the leftovers:

• Create a Cider Syrup: Pour the leftover cider into a saucepan and let it simmer over medium-low heat until it has reduced by about half and thickened into a syrupy consistency. This divine syrup is incredible drizzled over pancakes, waffles, or vanilla ice cream.
• Use it as a Marinade: The sweet and spicy flavors of the cider make a fantastic base for a pork or chicken marinade. Combine the leftover cider with a little olive oil, soy sauce, and garlic for a marinade that will make your meat incredibly tender and flavorful.

So don’t you dare pour any of that liquid gold down the drain. With proper storage, you can enjoy your spiked apple cider for days, or transform it into something entirely new and just as delicious.

Substitutions & Variations For Spiked Apple Cider

One of the best things about a recipe like this is how easy it is to adapt to your own tastes or what you happen to have in your pantry. While I believe my version is just perfect as is, I encourage you to play around and make it your own. It’s a very forgiving recipe, so don’t be afraid to experiment.

You can easily swap out the main components to create a whole new flavor experience. Here are some of my favorite substitutions and variations for this spiked apple cider:

• Try a Different Spirit: Bourbon is my go-to for its warm, sweet notes of vanilla and caramel, but other spirits work wonderfully. Spiced rum would add another layer of spice and a hint of molasses sweetness. A good quality brandy or cognac would make it feel even more elegant and refined.
• Mix Up the Spices: If you don’t have star anise or just aren’t a fan of its flavor, you can leave it out. To add a different kind of warmth, consider tossing in a few whole allspice berries or a couple of green cardamom pods. A fresh grating of nutmeg over the top of each mug just before serving is also lovely.
• Change the Sweetener: If you don’t have pure maple syrup, you can substitute it with an equal amount of dark brown sugar. It will give the cider a slightly different, more molasses-forward flavor. Honey is another great option, especially a darker variety like buckwheat honey.
• Make it a Mocktail: To make a non-alcoholic version that’s just as delicious and festive for everyone to enjoy, simply omit the bourbon. The mulled cider on its own is fragrant, flavorful, and perfect for kids or anyone who prefers not to drink alcohol. You can always have the bourbon on the side for adults to add to their own mugs if they wish.

Feel free to adjust the amount of spices or sweetness based on your preference. If you like it spicier, add an extra cinnamon stick. If you prefer it less sweet, start with a little less maple syrup and add more to taste. The goal is to make a batch of spiked apple cider that you absolutely love.

5 FAQs About Spiked Apple Cider

Here are some straightforward answers to the most common questions I receive about this spiked apple cider recipe.

What is the best alcohol for Spiked Apple Cider?

This is probably the question I get asked the most, and while I have my personal favorite, the truth is that several different liquors work beautifully. My top choice is always a good quality bourbon. The inherent notes of vanilla, caramel, and toasted oak in bourbon are a natural match for the apples and warming spices. It creates a very smooth, rich, and cohesive drink where the spirit complements the cider instead of overpowering it.

However, spiced rum is another fantastic option. It brings its own set of spices to the party, often including vanilla, cinnamon, and nutmeg, which enhances the spices already in the cider. It also adds a lovely molasses-like sweetness. Brandy or cognac are also excellent choices if you want to create a slightly more sophisticated or elegant version of the drink. They lend a fruity, warm profile that is absolutely delightful. If you want a neutral spirit that lets the cider and spices shine completely on their own, you could even use vodka, though you would miss out on the extra flavor dimensions the aged spirits provide.

Ultimately, the “best” alcohol is the one you enjoy the most. Feel free to use your favorite dark spirit. Just be sure to choose something of decent quality, as its flavor will be a prominent part of the final drink.

Can I make Spiked Apple Cider in a slow cooker?

Absolutely, and in my opinion, it’s one of the best ways to make it, especially if you’re serving a crowd. Using a slow cooker, or a Crock-Pot, makes the whole process incredibly easy and is perfect for entertaining. It allows the flavors to meld together slowly and gently over a longer period, resulting in a deeply infused and aromatic cider. Plus, it keeps the cider at a perfect serving temperature for hours without you having to fuss with the stove.

To adapt the recipe for a slow cooker, you’ll follow the same initial steps. Combine the cider, orange slices, and all the spices in the slow cooker. Set it to the “low” setting and let it steep for about 2 to 4 hours. The longer it goes, the more flavorful it will become. About 30 minutes before you plan to serve, stir in the maple syrup. When your guests arrive and you’re ready to serve, turn the slow cooker to the “keep warm” setting and stir in the bourbon. This way, the alcohol won’t cook off, and your guests can ladle themselves a warm cup whenever they please.

It’s a wonderfully low-stress way to serve a signature holiday beverage, and it makes your entire home smell amazing for the whole party.

How do I keep my Spiked Apple Cider from becoming cloudy?

A beautiful, clear-ish spiked apple cider is much more appealing than a cloudy, gritty one. There are a few key things you can do to ensure your final product looks as good as it tastes. First and foremost, start with the right ingredients. Using whole spices instead of ground spices is the most critical step. Ground cinnamon, cloves, or nutmeg will never fully dissolve and will create a sludgy, cloudy texture in your drink. Whole cinnamon sticks, cloves, and star anise will infuse their flavor perfectly while remaining easy to strain out later.

The second key is your technique. Never, ever let the cider come to a rolling boil. Boiling the cider can cause the pectin in the apples to break down in a way that creates cloudiness. It can also make the spices release bitter tannins. You want to bring it to a very gentle simmer and then immediately turn it down to the lowest possible heat setting to simply keep it warm while the flavors infuse.

Finally, when you’re ready to serve, it helps to strain the cider. I like to use a ladle and hold a small, fine-mesh sieve directly over each mug as I pour. This will catch all the whole spices and any small bits that may have broken off, ensuring a smooth and pleasant drinking experience for your guests.

What’s the difference between apple cider and apple juice for this Spiked Apple Cider recipe?

This is a very important question, as using one instead of the other will have a big impact on the final result. The main difference between apple cider and apple juice lies in the processing. Apple cider is raw, unfiltered, and often unpasteurized apple juice. It’s made by pressing fresh apples and collecting the liquid, pulp and all. This is why it has a cloudy, opaque appearance and a much more robust, tangy, and complex apple flavor.

Apple juice, on the other hand, is filtered to remove all the pulp and sediment, and it’s always pasteurized to increase its shelf life. This results in the clear, light-colored liquid you’re used to seeing. While sweet, it lacks the depth and tangy notes of true cider. For this spiked apple cider recipe, you really want to use fresh, unfiltered apple cider. Its bold flavor profile can stand up to the spices and the bourbon, creating a balanced drink. Using apple juice would result in a much sweeter, one-dimensional beverage that might taste more like a hot toddy than a rich, mulled cider.

So, when you’re at the store, make sure you head to the refrigerated section and look for the jug of cloudy, fresh apple cider. It will make all the difference.

Can I prepare Spiked Apple Cider ahead of time?

Yes, you certainly can, which makes this an excellent recipe for holiday planning and entertaining. Preparing the base ahead of time can save you a lot of stress on the day of your party. To do this, you would follow the recipe as written, but with one key omission: do not add the bourbon. Combine the cider, fruit, and spices, and let it all simmer and steep for at least an hour.

Once the non-alcoholic mulled cider base is perfectly flavored, turn off the heat and let it cool down completely. Strain out all the spices and the orange slices, then pour the cider into an airtight container and store it in the refrigerator. It will keep well for up to 3 days. When you’re ready to serve, all you have to do is gently reheat the cider base on the stovetop or in your slow cooker until it’s steaming hot. Remember not to boil it.

Once it’s hot, turn off the heat and stir in the bourbon right before you ladle it into mugs for your guests. This method ensures the flavors are fully developed, the alcohol is fresh and hasn’t cooked off, and your day-of-party prep is as simple as can be.

Try These Recipes Next

If you loved the warm, comforting flavors of this Spiked Apple Cider, I know you’ll enjoy some of the other cozy and crowd-pleasing recipes here at This Gal Cooks. When you’re planning a big get-together, especially around the holidays, having a few go-to recipes makes all the difference.

• For more festive dishes that are perfect for a celebration, you absolutely must check out my favorite Thanksgiving Dinner Ideas. You’ll find everything you need to build the perfect holiday menu.
• Looking for more simple, satisfying meals to get you through the week? I’ve gathered over a hundred of my family’s favorites in this list of 110 Easy Dinner Ideas that are perfect for busy weeknights.
• And if you loved the idea of reducing the leftover cider into a syrup for pancakes, you’ll want to explore all of my Easy Breakfast Ideas and Recipes for more morning inspiration.

Happy cooking, y’all!