Prefer the apple to the grape? This mulled cider recipe is for you! Warming & full of festive flavour, enjoy our non-alcoholic version or spiked, as you prefer.
Make Ahead, Entertaining
Make Ahead, Entertaining
As the air turns crisp and the leaves fall, there’s no better way to usher in the festive spirit than with a mug of this warm, spiced perfection! Choose between the non-alcoholic mulled apple juice version, or a more traditional alcoholic mulled cider.
Plus, we’ve made it super easy for you. Whip up a quick batch of our Chai Tea Syrup to keep in the fridge and you’ll be just moments away from a mulled cider whenever you fancy.
Looking for more Christmas drink inspiration? Click here to see our other recipes.
Whilst mulled wine is generally agreed to be king of the warm winter drinks, the concept of “mulling” is not limited to just the red stuff!
Cider has long been a favourite for the spice treatment, and here we will show you how to create a fast, simple, and delicious non-alcoholic version for everyone to enjoy. (Psssst. We’ll show you how to make it “grown up” too if a little extra warmth is required!)
To “mull” a beverage, you generally have to cook it low and slow with spices and sugar. Whilst this is a great way to pass an hour or so, there are times when standing in front of a stove is not how you want to spend an afternoon.
So, just like our Easy Mulled Wine Cordial, we’ve created a way to whip up some mouthwatering and comforting non-alcoholic mulled cider in a flash using a spiced syrup. The best part about this recipe is that if you make a larger batch, the next time you want a cup, the process is even faster.
How Do You Make Mulled Cider?
Our quick and easy non-alcoholic mulled cider is based around just two ingredients: cloudy apple juice and chai tea syrup.
Chai Tea Syrup
To get that mulled cider flavour we need to bring together a mix of many different spices. And chai tea is our favourite (and the quickest!) way to do that.
Originating in India, this black tea blend just so happens to include all the aromatics that are key to a mulled spice blend too. We’re talking cinnamon, clove, nutmeg, cardamom, and star anise. It’s the perfect mulled cider hack to get that fabulous festive aroma without the lengthy shopping list!
To sweeten the earthy, slightly bitter tea, we’ll need sugar in our syrup too. Whilst honey works just fine, we recommend Agave Nectar. It’s readily available in the big supermarkets, is one of the healthiest sugars out there (with low GI), and its rich flavour will add an extra depth to our mulled cider drink.
We like a 1 part sugar : 2 parts tea ratio so the syrup doesn’t completely overpower the apple juice in the drink.
Alcoholic Mulled Cider
To make it alcoholic, simply switch out the apple juice for a dry apple cider. Add a dash of rum, brandy, or your other favourite spirit for some extra warmth if you’d like.
You’ll see we have salt on our ingredients list. You’ll only need a small pinch. But it acts as a catalyst, enhancing and sharpening all the flavours and curbing any bitterness that might come from the tea. Small but mighty!
A touch of freshly squeezed lemon juice, just a couple drops, can also help to brighten up our cocktail, but make sure to give your apple juice a taste first as it can vary in tartness depending on the variety of apples used in the blend.
Mulled Cider Recipe
When you need that warm comforting hug of a wintertime beverage without the threat of the dreaded morning after, this no-fuss non-alcoholic mulled cider recipe could be just the thing you need.
Recipes for both the mulled cider and the make-ahead chai tea syrup follow below.
- Measuring jug
- Bar jigger / measuring cup
- Long-handled or wooden spoon
- 800 ml cloudy apple juice or dry apple cider
- 200 ml chai tea syrup see recipe below
- kosher / sea salt
- 2 cinnamon sticks
- 4 star anise pods
- 1 wedge lemon optional
- rum, brandy or other spirit of choice optional
- Combine apple juice (or cider), chai tea syrup, and a pinch of salt in a saucepan with the star anise pods and cinnamon sticks.
- Taste for balance and add more syrup and/or a squeeze of lemon juice as needed.
- Warm gently for a few minutes on a low heat (don’t let the mixture boil).
- Ladle into heatproof mugs or glasses and add a star anise pod to each.
- (Optional) Add a dash of rum or brandy to taste.
Chai Tea Syrup
- Heatproof measuring jugs
- Digital kitchen scales
- Fine mesh sieve
- Sterilised glass bottle
- 25 g chai tea loose leaf or in bags
- 500 ml boiling water
- 250 g amber agave nectar or honey (weight approximate)
- Combine chai tea and boiling water in a heatproof measuring jug and let steep for 10 minutes.
- Once steeped, decant into another heatproof container through a fine mesh sieve and press out all excess tea from the leaves or bags.
- Weigh out your brewed tea and add half as much again by weight in agave nectar. Stir until fully combined.
- Bottle, label, and store in refrigerator.
Proudly introducing our cousin, Ronan Keilthy, Head Bartender of 28 HongKong Street. He is an encyclopaedia of cocktail and spirits knowledge. Just 24 years young, Ronan has already competed in and won the Clairin World Championship 2019 in Haiti and was named “The Rising Star” at Singapore Bar Awards 2018. We are absolutely delighted that Ronan has generously created a set of Christmas cocktails and mocktails just for us! Hope you enjoy and cheers to the season!
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