Thirsty Thursday: Warm Up with Mulled Cider

By: Roberto Ferdman
Mulled Cider

It’s more than just alliteration; it’s a statement, a proclamation that Thursdays are when the weekend should really start. Kicking it off right is the key, and what better way than with a cocktail that not only takes the edge off, but tastes good too. Last time we chimed in with a fall-inspired mojito; this week we're back with one of our favorite drinks for the winter.

There's something warm and fuzzy about ladling cider into a mug — apple, ginger and cardamom perfuming the air with their sweet and spiced aromas. But stir in a little brown sugar, a few clementines and cloves, and top it all off with a healthy dose of dark rum and you've upgraded the comforting winter sip to something a bit more buzz-worthy.

Nigella's Mulled Cider is the sort of drink you want to wrap your hands around when you're cooped up on the couch, cuddled by the fire, or outside on a cold night. So warm up a pot, add an extra dash of rum if it's been that kind of day, and toast to the season. Bottoms up, folks.

6 servings


1 pint (16 fluid ounces) cider

2 fluid ounces dark rum
9 fluid ounces apple and ginger tea, from herbal teabag

1 1/2 ounces soft dark brown sugar

2 clementines

4 cloves

2 sticks cinnamon

2 fresh bay leaves

2 cardamom pods


Pour the cider, rum and herbal tea into a wide saucepan. Add the sugar and place the saucepan over a low heat. Slice the clementines in half and stick a clove into each half. Add the clementines to the pan. Break the cinnamon sticks in half. Add the cinnamon, bay leaves and cardamom pods to the saucepan. Heat the saucepan until the mixture is almost boiling. Turn down the heat once the pan is near to boiling.

To serve, ladle the mulled cider into heatproof glasses with handles.

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