Cider Recipe

Combine liquids

Pour 6 cups fresh apple cider and 1 cup water into a large saucepan or pot large enough for simmering and serving.

Place the pot over medium heat and bring the mixture up to a gentle simmer. Do not boil — you want small bubbles and steam, not a rolling boil, to preserve flavor.

Add 3 whole cinnamon sticks, 8 whole allspice berries, 6 whole cloves, 2 star anise, and 1 inch of thinly sliced fresh ginger to the simmering cider.

Reduce heat to low and let the cider gently simmer with the spices for 20–25 minutes to extract aromatics and flavor. Partially cover the pot to retain aroma while allowing steam to escape.

Stir in 2 tablespoons brown sugar until dissolved. Taste and add up to 1 more tablespoon if you prefer a sweeter cider.

Add 1 thinly sliced orange and 1 teaspoon lemon zest to the pot for brightness. Simmer 3–5 more minutes to warm the citrus through.

Remove the pot from heat. Stir in 1 teaspoon vanilla extract. If using, add up to 1 cup dark rum or bourbon now — add less for a lighter kick (start with 1/4–1/2 cup) and stir to combine. Alcohol will warm but not be boiled off if added off-heat.

Taste and adjust: more sugar for sweetness, more citrus zest for brightness, or more spice for warmth. If the spice intensity is too strong, strain earlier next time or dilute with a little additional warm water.

Using a fine-mesh sieve or cheesecloth, strain the cider into a serving pot or heatproof pitcher to remove spices, orange slices, and ginger.

Ladle the hot cider into mugs. Garnish each serving with an orange wheel and a cinnamon stick if desired. Serve immediately.

To make ahead: cool completely, refrigerate in a covered container up to 4 days. Reheat gently on the stove before serving; if alcohol was added previously, reheating will warm the drink but not remove alcohol already present.

Leftover non-alcoholic cider may be frozen in an airtight container for up to 3 months; thaw and reheat gently before serving.