Hot Cider for the Cold Weather

Antique Cider Press
from a Vintage Postcard
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We have received a number of emails inquiring about our favorite Hot Cider recipe and how it came to be one of our family traditions. Hot or Mulled Cider is indeed one of our favorite cold weather beverages and is claimed by some food historians to have a long and ancient history.
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Some accounts claim it dates back to present day England ~ back as far as before the time of Christ. In those early days, the apple tree is said to have been considered sacred and the cider made in those days usually always contained alcohol, and was akin to and consumed as regularly as wine.

Whatever its actual origins, the tradition of Hot or Mulled Cider followed the Pilgrims to New England and in the early days of the United States, nearly always was an alcoholic beverage. Even preachers who preached against the consumption of "hard spirits" consumed the alcoholic or "hard" cider regularly, apparently being such a common and accepted drink, they never gave a second thought to drinking it liberally.

In those early times ~ without the modern convenience of refrigeration ~ cider was not a sweet drink and it has only been since refrigeration became widely available that cider became the sweet non-alcoholic beverage that is known today.

In more recent years, Hot or Mulled Cider recipes recommend it be made from apple cider or apple juice ~ and the addition of spirits, such as rum, whiskey or brandy is a personal preference. We make ours either in a pot on the stove or by using one of our slow cookers so as not to overcook it.

Some recipes recommend bringing the cider or apple juice to a boil although we prefer to heat ours to right below the boiling point as we feel it retains more flavor ~ however that too is a personal preference. If making more than one or two servings, we prefer the slow cooker method as it keeps the cider at the proper consistent temperature for later consumption. The slow cooker method also has the added benefit of consistently sending that wonderful aroma throughout our home for hours upon hours.

It can be made in a variety of ways and many different recipes can be found in cookbooks, magazines and on the Internet. We usually make it with whatever spices are on hand, always being sure to have a good supply of cider or apple juice as the basic ingredient.

Hot Mulled Cider
Photo Courtesy of
Wegmans Food Markets

Some prefer to add brown sugar or honey to the mixture to make it even sweeter but this is also a personal preference. We like ours plain and unsweetened however offer the sweeteners to certain family members and guests. The main ingredient for us is the apple cider (or apple juice) and the spices, the latter which we usually place in a stainless steel tea ball so as to keep them out of the finished drink ~ yet which allows them to infuse sufficiently into the hot liquid. A piece of cheesecloth can also be used for the whole spices if you do not wish to strain them out of the hot liquid before pouring and serving.

Powdered spices can also be added to the finished drink ~ and do not need to be strained ~ and the powdered type can be as flavorable as the whole spices, depending on their freshness and the quantity added. For families with different tastes, Hot Cider or hot apple juice with a side selection of powdered spices ~ and perhaps even brown sugar and/or honey ~ is an easy solution.

Whole cloves, whole allspice, nutmeg and pieces of whole cinnamon sticks are some of our favorite spices to add, alone or in different combinations, depending upon our mood and for the sake of variety. For company, we usually add a whole cinnamon stick in the poured cup for flourish and extra flavoring and provide brown sugar and/or honey on the side for different tastes.

Although many prefer Hot Cider only over the winter holidays ~ which is when our families traditionally made it ~ we began making it years ago when the first snowflake would fall. We quickly discovered it to be a joyful drink throughout the late fall and entire winter, especially when the inevitable sub-freezing Arctic Clipper blows in ~ and we most happily and voluntarily stay house-bound most of the time.

After a long day of hunting in colder weather, we also find it a relaxing drink for both us and our over-night hunting companions and guests, some of whom prefer it with a dash of rum, whiskey or brandy added.

We are fortunate to live in a region of the country where many types of lovely apples are grown profusely and one of our very favorite fall adventures is venturing out to the various apple farms and cider presses to sample and stock up on that season's harvest. We purchase in quantity and store the cider in our old-fashioned root cellar where it stays fresh throughout the winter and early spring as long as we keep the jugs sealed. We also keep a store of apple juice in glass bottles "just in case" we run out of cider, although we never have.

We have also tried the powdered Hot Cider drink mixes when traveling and away from our in-home supplies. However even though some of the powdered mix brands have been good, they have never managed to hit the spot like the home-made kind from our own cozy kitchen. Many fond memories have been created over Hot Cider shared with family and warm friends.

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