There's more to good mulled apple cider than swirling in a couple sticks of cinnamon.
, for its floral perfume. Customize your blend however you like, but stay true to your subject. Fond of the apples' tartness? Some lemon zest will do you right. Like their spicy kick? Add a teaspoon of grated ginger. Just keep it about the apples, and remember, you aren't baking spice cake.I don't like to grind my mulling spices. For one, filtering out the ground bits is a pain. But more importantly, cider steeps long enough to extract flavor from whole spices.
We recommend that you start with a tablespoon, tasting the cider and adding more if needed—you may need more or less depending on the sweetness of your cider, the alcohol you choose to include, and how schlockered you'd like to get.Cider can be mulled at a low temperature for a long time or at a simmer for about an hour, depending on your preference.
If you have the time to mull your cider low and slow, it will stay clear and bright, while becoming infused with the spices—and make your home smell pretty great, too. This can take about four hours; an electric slow cooker is one of the best tools for the job . You can forget about the cider for hours while it stews away at well below a simmer. No Crock-Pot? Use the lowest flame on a stove that you can, and if that's still too hot, put your mulling pot in a heavy skillet on the burner, to act as a heat diffuser.
If you need cider now, simmering at a higher temperature for 30 minutes to an hour can do the trick. The only downside is that the extra heat can make the cider cloudy and lead to some separation. It won't affect the taste, but if you prefer, just before serving, skim away any scum that has accumulated using a slotted spoon or ladle.
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