Crock Pot Mulled Green Apple Cider
Hot Cider is one of the best hot drinks for the cold weather season. I fell in love with this crock pot version the second I tasted it. This Mulled Apple Cider is made with fresh green apples and of course, lot of spices.
It wouldn’t be winter without some hot mulled cider. And there is nothing better than the aroma filling your house from this spiced apple concoction cooking in the crock pot. Every time I opened the lid to stir, that spiced apple aroma hit me in the face and it felt and smelled like holidays.
I really wish that I could pour a cup and sit next to a window decorated with frost, watching snow fall outside. Unfortunately, snow is not in the book for me this year, unless we get some in Florida. (There is laughing in my head.) So if you are somewhere, surrounded by beautiful snow, make this cider and sit by the window drinking it and watching snow, for me.
Combination of spices here is my all time favorite. Spices are another reason I love fall and winder. This hot apple cider is mulled with cinnamon, whole allspice berries, whole nutmeg and whole cloves. There is a touch of vanilla and fresh orange juice.
Just a little tip: keep your bag of allspice berries in a separate spot from coriander and whole black peppers. I nearly spiced this drink in a very different way. I quickly grabbed the little bag, scooped some “beads” and I was so close to putting them in the crock pot and walking away. Just then I looked close and realized it was black pepper. Oops!
Crock Pot Mulled Green Apple Cider
Ingredients
- 6 large green apples
- 12 cups water
- 15 whole cloves
- 1 tsp whole allspice berries
- 2 cinnamon sticks about 3 inches each
- 1 whole nutmeg
- 1/2 Tbsp vanilla extract
- 1 orange - juice only
- 1/2 cup white granulated sugar more or less to taste
- You will need a couple of feet of cheese cloth
Instructions
- Cut apples in large chunks and place them in the crock pot. Don't peel or core the apples.
- Add water, vanilla, and spices. Squeeze in orange juice. Stir well
- Close the lid and cook for 6-8 hours, on low, until apples are falling apart.
- Cool until easy to handle.
- Cut folded cheese cloth in half and place it over a large strainer. Pour half the mixture in slowly. Bring edges of the cheese cloth together and squeeze as much liquid out as possible. Discard the cheese cloth with apple leftovers and repeat with remaining cider and the other half of the cheese cloth. (You may have to do it in three batches.)
Nutrition
All images and text ©Lyubov Brooke for ©Will Cook For Smiles. Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe.
Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have variations.
