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Spiced Iced Cider

Yields: 1 gallon
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Savory Spice Shop Ingredients
Mulling Spices 4 floz bottle $5.80
Muslin Bags -1 $0.60
Cherry Extract Natural -2floz $6.50

Ingredients:

Directions:

Place Mulling Spices in the muslin bag (a large tea ball or cheesecloth also works) and simmer in 1 to 2 cups water for 20 to 30 min. This will reconstitute the spices. Discard the water but keep the spices. Pour the gallon of cider over the spices and warm the mixture. The spices will flavor the cider in about 15 min. Stop here and serve as hot mulled cider. Or place in refrigerator to chill. Once chilled, add extract and orange slices and serve over ice garnished with cinnamon sticks and cherries, if desired.

Serving Suggestions:

You can also use a coffee urn to make mulled cider in larger batches for parties. Place the mulling spices in the top of the urn where the coffee would normally go (using 3 Tbsp. per gallon of juice). Pour the juice in the bottom of the urn and let percolate to mull the cider.

Yields:

1 gallon

Thanks to:

Savory Spice Shop Test Kitchen
This recipe has been tested for accuracy by the Savory Spice Shop Test Kitchen.

Spiced Iced Cider

“I am gluten-intolerant and very careful about what I purchase to prepare meals with. Many times, seasonings are loaded with wheat or flours as binding agents. I was thrilled to find your seasonings in all of their natural states.”

-Rebecca I. of San Antonio, TX

Spiced Iced Cider


Yields: 1 gallon

Ingredients:

Directions:

Place Mulling Spices in the muslin bag (a large tea ball or cheesecloth also works) and simmer in 1 to 2 cups water for 20 to 30 min. This will reconstitute the spices. Discard the water but keep the spices. Pour the gallon of cider over the spices and warm the mixture. The spices will flavor the cider in about 15 min. Stop here and serve as hot mulled cider. Or place in refrigerator to chill. Once chilled, add extract and orange slices and serve over ice garnished with cinnamon sticks and cherries, if desired.

Serving Suggestions:

You can also use a coffee urn to make mulled cider in larger batches for parties. Place the mulling spices in the top of the urn where the coffee would normally go (using 3 Tbsp. per gallon of juice). Pour the juice in the bottom of the urn and let percolate to mull the cider.

Yields:

1 gallon

Thanks to:

Savory Spice Shop Test Kitchen
This recipe has been tested for accuracy by the Savory Spice Shop Test Kitchen.