This Hot Apple Cider Recipe brings together tangy apples, citrus, and cozy spices for a homemade drink that smells as good as it tastes.
author’s note
Five-Star Hot Apple Cider At Home!
I grew up drinking packet apple cider and hot chocolate, and I loved them both, but I’ll never forget the first time I tried real homemade apple cider. One of our neighbors started handing out big cups of his homemade cider to trick-or-treaters and parents, and from the very first sip, I was hooked. After that, I looked forward to it every single year.
Now that I have kids, I wanted to carry on that tradition and make my own homemade apple cider for them. After plenty of testing (and plenty of taste-testing), I finally landed on the perfect balance of apples, spices, and sweetness. Honestly, it’s the best hot apple cider recipe I’ve ever had, and I think you’ll agree!
And the best part? Your whole house will smell incredible while it simmers away.
Ingredients
| Ingredient | Notes / Tips |
|---|---|
| Apples | I love using a mix of Granny Smith, Gala, and Honeycrisp. |
| Orange | Peel and remove all the white pith to avoid bitterness. |
| Spices | For extra spiced apple cider, feel free to scale the spices up. Try adding some apple pie spice for even more flavor. |
| Salt | Just a pinch enhances the flavor without overpowering it. |
| Brown Sugar | Start with a little and add more if you prefer it sweeter. |
| Lemon Juice | Fresh lemon juice gives the best flavor. |
| Vanilla Extract | Use pure vanilla or vanilla bean paste for the best flavor. |
How To Make This Hot Apple Cider Recipe
- Core apples well to avoid any seeds in the cider but no need to peel the apple.
- Add the spices. Don’t skip the salt—it helps balance the sweetness of the cider.
- Bring the mixture to a boil, stir occasionally to prevent the spices from sticking.
- Mash the fruit gently with a spoon or potato masher. Let it all simmer.
- Strain the cider to remove the solids. Use a fine mesh sieve or cheesecloth.
- Add cider back to the pot and stir in sugars slowly to control the sweetness.
- Don’t overheat the cider—it’s best served just warm. Serve and enjoy!
Serving This Hot Apple Cider Recipe For A Crowd
I love serving this apple cider when I have guests! It’s always been a hit and it’s so simple to set out a serve.
I’ve found you can easily scale this cider up. Just double or triple the batch and keep it toasty in a large slow cooker on the ‘WARM‘ setting. Have a ladle and cups handy for serving.
Or, if you prefer, chill it and serve in a punch bowl with a ladle!
Storage
- Refrigerate: Store this Hot Apple Cider Recipe in an airtight container in the fridge for up to 1 week.
- Reheat: Warm on the stovetop over low heat or in the microwave.
- Freeze: Pour into ice cube trays and freeze for up to 3 months. Thaw in the fridge, or use straight from the freezer in smoothies or drinks.
Use Leftover Apples In:
Desserts
Apple Cobbler Recipe
Desserts
Apple Crumble
Slow Cooker
Crockpot Apple Butter
Desserts
Caramel Apple Bites
Hot Apple Cider Recipe
Equipment
Ingredients
- 10 medium apples unpeeled but cored (4 Granny smith, 3 Gala or Fuji, 3 Honeycrisp)
- 1 large orange peeled
- 10 cups water filtered preferred
- 1/4 teaspoon nutmeg
- 1/8 teaspoon salt
- 3 teaspoons cinnamon divided
- 1/2 light brown sugar up to 1 full cup, gently packed
- 2 tablespoons lemon juice
- 1 tablespoon vanilla extract
Instructions
- Wash apples thoroughly and cut apples off the core; discard all cores. There’s no need to peel the apples. Peel the orange carefully, making sure to remove all the white pith, as it can impart a bitter flavor.
- In a very large stockpot, combine the prepared apples and orange. Add 10 cups of water. Stir in nutmeg, salt, and 2 teaspoons of the cinnamon. Place pot over high heat and bring mixture to a boil. Once boiling, reduce heat to low and cover with a lid. Allow mixture to simmer gently for 2 hours.
- After 2 hours, remove lid. Using a potato masher or a wooden spoon, mash the fruit by pressing it against the sides of the pot. Continue simmering the mashed fruit mixture for an additional hour, uncovered.
- Pour the strained liquid back into the pot. Stir in remaining 1 teaspoon cinnamon, the brown sugar (start with 1/2 cup and add more to reach your desired sweetness, up to 1 cup—I like it best at 3/4 cup), vanilla extract, and lemon juice. Heat mixture over medium heat just until warm to ensure sugar is fully dissolved and flavors are well combined.
- Taste the cider and adjust the sweetness and spices if necessary. Serve the cider warm for a cozy beverage. Store any leftovers in the refrigerator and reheat before serving.
Recipe Notes
- Refrigerate: Keep cider in an airtight container in the fridge for up to a week.
- Reheat: Warm it up on the stovetop on low heat or in the microwave.
- Freeze: Pour into ice cube trays and freeze for up to 3 months. Thaw in the fridge or use straight from the freezer in smoothies or beverages.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
