Mulled Cider With Cardamom, Black Pepper and Ginger

Name: Mulled Cider With Cardamom, Black Pepper and Ginger
Total time: 55 min
Yield: 16 servings (about 16 cups)
Cuisine: american
Ingredients: 3 tablespoons green cardamom pods; 2 teaspoons whole black peppercorns; 2 (3- to 4-inch) cinnamon sticks, plus extra for garnish, if desired; 1 teaspoon allspice berries; 1 (4- to 5-inch) piece fresh ginger, peeled; 1/2 lemon, scrubbed, thinly sliced and seeded, plus extra for garnish, if desired; 1/2 small orange, scrubbed, thinly sliced and seeded, plus extra for garnish, if desired; Generous pinch of kosher salt; 1 gallon apple cider, preferably unfiltered; 1 teaspoon vanilla extract; 1 (750-milliliter) bottle rye whiskey (optional)

By Sarah DiGregorio

Total Time: 55 minutes
Rating: 4(134)
Notes: Read community notes

Traditional mulled cider is cozy and fragrant, but sometimes tastes a little too much like potpourri. In this version, toasted cardamom, allspice berries and black peppercorns provide sophisticated spiciness, while fresh ginger and citrus add fresh zing. It’s a subtle but noticeable makeover, resulting in cider that’s tangy and aromatic with a savory edge. If you want to spike it, don’t pour the whiskey into the pot with the cider; the alcohol will burn off over the course of an hour or so. Instead, let guests add whiskey to their own mugs. If you've got a slow-cooker, this recipe is for you.

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Ingredients

Yield:16 servings (about 16 cups)

3tablespoons green cardamom pods
2teaspoons whole black peppercorns
2(3- to 4-inch) cinnamon sticks, plus extra for garnish, if desired
1teaspoon allspice berries
1(4- to 5-inch) piece fresh ginger, peeled
½lemon, scrubbed, thinly sliced and seeded, plus extra for garnish, if desired
½small orange, scrubbed, thinly sliced and seeded, plus extra for garnish, if desired
Generous pinch of kosher salt
1gallon apple cider, preferably unfiltered
1teaspoon vanilla extract
1(750-milliliter) bottle rye whiskey (optional)

Ingredient Substitution Guide

Preparation

Step 1
Put the cardamom pods on a cutting board. Lay the flat of a chef’s knife over them and gently smack the flat of the knife to lightly crush and crack the pods. Add the cardamom pods, peppercorns, cinnamon sticks and allspice berries to a medium skillet over medium-high heat. Toast the spices, shaking the pan often, until very fragrant, about 3 minutes.
Step 2
Transfer the cinnamon sticks into a large Dutch oven or pot. Tie up the remaining spices into a cheesecloth bundle, and add that to the slow cooker as well. (If you don’t have cheesecloth, you can use tea infusers or loose tea bags. You could also put the spices directly into the slow cooker, then strain the mixture as you serve.)
Step 3
Cut the piece of peeled ginger in half lengthwise and smash each piece by laying the flat of the knife over it and smacking with the heel of your hand.
Step 4
Put the ginger, lemon, orange, salt and apple cider into the Dutch oven. Bring it to a boil over high heat, then reduce the heat to maintain a low simmer and simmer for 30 minutes. (If you use unfiltered cider, some solids may rise to the top as you simmer; it’s not necessary to skim them, but if you find them unappetizing, you can.)
Step 5
Decrease the heat to its lowest setting. (Use a heat diffuser if you have one.) Stir in the vanilla. You can leave the cider on the stove for several hours. Set the rye whiskey by the stove so guests can spike their mugs, if desired, and set out cinnamon sticks and sliced citrus, so guests can garnish as they like.

Tip

This recipe was designed for holiday parties, but you can easily halve all the quantities to make a smaller batch.

Ratings

4 out of 5

134 user ratings

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Private Notes

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Cooking Notes

Charlie3 years ago

I'll need to play with the spice levels for my own taste, but it's very good as written. Definitely try it and see what you want more of. Toasting the spices is essential, it releases a wonderful aroma and flavor. I used Trader Joe's Refrigerated Apple Cider (Barsotti's, excellent California brand), and the apple flavor was perfect. Not much orange taste, might try concentrate next time. Added grated nutmeg, dark rum and a some butter for a halloween bonfire (stay distanced), perfect.

robert2 years ago

i've made this now twice and find that half the ginger is plenty, even for me who loves ginger. the recipe amount over powers the toasted mulling spices. in addition, because i didn't have a valencia orange, i prepared the cider without the second time and prefer that too. the first time, i thought the lemon and orange together detracted from what i wanted to expect. and that was a hot cider beverage.

Marlette7 months ago

Clare, you are thinking in the right direction. Hard cider is the US version of alcoholic cider. Cider is more concentrated than apple juice. I’m not sure but, I think you might come close to a cider flavor by reducing apple juice. I’d have to look that up myself.

Claire I7 months ago

Asking from the other side of the Atlantic: the apple cider referred to in this recipe is unfermented apple juice, isn’t it, rather than the alcoholic beverage that Brits know as cider?

Esther and Caroline2 years ago

LOVE this and have made it a number of times now. Recently used cognac instead of rye and YUM. Highly recommended.

robert2 years ago

Esther3 years ago

Outstanding! Really complex flavor. Would definitely try with whiskey or rum.

Mlsjazz3 years ago

Anyone have a suggestion for an alcohol other than whiskey? Not a whiskey fan.

Charlie3 years ago

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