Cider drinks range from a simple chilled pour to warm spiced cider and sparkling fruit spritzers. This easy guide makes three approachable versions from apple cider, with clear quantities and options for serving them alcohol-free or with a measured splash of spirits.
Ingredients
- 4 cups (960 ml) pasteurized apple cider, divided
- 1 medium orange, thinly sliced
- 2 cinnamon sticks
- 4 whole cloves
- 1 star anise (optional)
- 1-inch piece fresh ginger, thinly sliced (optional)
- 1 tablespoon fresh lemon juice
- 2 cups (480 ml) chilled sparkling water or club soda
- Ice, for serving
- 4 ounces (120 ml) bourbon or dark rum, optional
- Apple slices and extra orange slices, for garnish (optional)
Instructions
- Make spiced cider. Pour 3 cups of the apple cider into a small saucepan. Add the orange slices, cinnamon sticks, cloves, star anise if using, and ginger if using. Warm over medium heat until steaming, then reduce the heat to low and steep gently for 15 minutes. Do not let it boil; boiling can make the flavor harsh and evaporate too much liquid.
- Strain and taste. Remove the pan from the heat. Strain the cider into a heatproof pitcher or mugs, discarding the fruit and spices. Taste it. If you prefer a stronger spice flavor, steep the spices for another 5 minutes before straining. The cider is naturally sweet, so additional sugar is usually unnecessary.
- Make a sparkling cider. For each drink, combine ½ cup of the remaining chilled apple cider with ½ cup sparkling water in an ice-filled glass. Stir gently once or twice to keep the bubbles. Add a few drops of lemon juice if you like a brighter, less-sweet drink, and garnish with an apple slice.
- Make a simple chilled cider. Pour the remaining cider over ice and add lemon juice to taste. For a lighter drink, top it with sparkling water; for a fuller apple flavor, serve it as is. Garnish with orange or apple slices.
- Add alcohol only if wanted. For a warm cocktail, stir 1 ounce of bourbon or rum into each mug of hot spiced cider. For a chilled version, add 1 ounce to a glass of cider over ice. Keep the base alcohol-free until serving so everyone can choose their own drink.
- Serve promptly. Serve the warm cider while steaming, not boiling. Serve sparkling drinks as soon as they are mixed, while the carbonation is lively. The quantities make about four small servings of warm cider, plus two sparkling servings and enough chilled cider to taste or pour, depending on glass size.
Tips
- Choose the right cider. Use pasteurized, unsweetened apple cider for a balanced result. In some regions, “apple cider” means cloudy, unfiltered juice; elsewhere it can mean fermented alcoholic cider. Check the label, especially if serving children or avoiding alcohol. Do not use hard cider as a direct substitute in the warm recipe.
- Control the spice. Whole spices infuse gradually and are easy to strain out. Ground cinnamon or cloves can leave a gritty drink, so avoid substituting them unless you strain through a fine filter. Star anise and ginger are optional; start without them if you want a classic cinnamon-orange flavor.
- Keep bubbles fresh. Chill both the cider and sparkling water before mixing. Add the sparkling water just before serving and stir gently; vigorous stirring or mixing a large batch too early makes it go flat.
- Adjust sweetness carefully. Taste before adding sweetener. If your cider is tart, stir in honey or maple syrup a teaspoon at a time while it is warm, so it dissolves easily. Lemon juice brightens a sweet drink but can overpower a tart one.
Serving Suggestions
Serve warm spiced cider in heatproof mugs with an orange slice or cinnamon stick. It pairs well with gingerbread, apple cake, roasted nuts, sharp cheddar, and savory pastries. For a gathering, keep the warm cider in a slow cooker on its low or warm setting after heating it on the stove; avoid prolonged high heat, which can reduce the liquid and dull the spices. Keep any spirits beside the cider so guests can add their own.
Pour sparkling cider into tall glasses over ice for brunch, a picnic, or a nonalcoholic toast. A narrow glass helps retain carbonation, while an orange twist makes a simple garnish. If serving several kinds, label the warm, sparkling, and alcoholic options clearly.
Variations
Maple-ginger cider: Add the sliced ginger while warming and stir in 1 to 2 teaspoons maple syrup per cup, tasting as you go. Strain before serving.
Cranberry cider spritz: Replace ¼ cup of the cider in each sparkling drink with unsweetened cranberry juice. Add sparkling water to taste; the cranberry makes the drink tarter, so adjust with a little honey only if needed.
Mulled pear cider: Replace up to half the apple cider with pear juice and use the same whole spices. Warm gently and strain. Pear juice is often sweeter, so taste before adding any sweetener.
Nonalcoholic party punch: Combine chilled cider and sparkling water in individual glasses rather than a punch bowl. For a bowl, add the bubbles immediately before serving and expect them to fade as the punch sits.
Adult cocktail: Add 1 ounce bourbon, dark rum, or brandy to a serving of warm or chilled cider. Start with that measured amount and taste before adding more; spirits increase the drink’s alcohol content and are not suitable for children.
Storage and Reheating
Refrigerate strained, noncarbonated cider in a clean covered container within 2 hours of preparation. Use it within 3 to 4 days, or follow the shorter use-by guidance on the cider label. Keep sparkling water separate and mix each glass when serving; prepared sparkling drinks lose their fizz and are best consumed immediately. Do not store a drink that has been sitting out with ice or shared garnishes.
Reheat plain spiced cider in a saucepan over low heat until steaming, stirring occasionally; do not boil it. Reheat only the amount you plan to serve, and avoid repeated cooling and reheating. Discard cider left at room temperature for more than 2 hours, or more than 1 hour when the temperature is above 90°F (32°C). These drinks are not cooked for food safety, so use pasteurized cider, clean utensils, and prompt refrigeration.
Frequently Asked Questions
What is the difference between apple cider and hard cider?
Apple cider usually refers to nonalcoholic apple juice, often cloudy and unfiltered, though the term varies by country. Hard cider is fermented and alcoholic. Check the label rather than assuming, and use nonalcoholic pasteurized cider for the base recipe.
Can I make the spiced cider ahead?
Yes. Warm and strain it, cool it promptly, and refrigerate it in a covered container for up to 3 to 4 days. Reheat gently when needed. Add sparkling water, ice, and any alcohol only when serving.
Can I make this without added sugar?
Yes. Apple cider is usually sweet enough on its own. Skip honey or maple syrup, and add lemon juice sparingly if you want to balance the sweetness.
Can I use ground spices?
Whole spices give a cleaner drink and are easier to remove. Ground spices may make the cider cloudy or gritty. If they are all you have, use only a small pinch, whisk well, and pour carefully or strain through a very fine sieve.
Is sparkling cider the same as hard cider?
No. Sparkling cider can be nonalcoholic cider or juice made fizzy with carbonation, while hard cider is fermented and contains alcohol. Read the packaging, especially when choosing a drink for children or anyone avoiding alcohol.
How do I keep warm cider from tasting bitter?
Warm it gently rather than boiling, and avoid leaving cloves or citrus peel in the pot for a long time. Strain after about 15 minutes, then taste; a short additional steep is easier to control than an over-spiced batch.