Menu Monday: Mulled Cider {Recipe}

There is just something soothing about the fragrance of mulled cider in Autumn. This recipe comes from a 1939 New England regional cookbook and has become my husband’s favorite Autumn-time hot drink.

The original recipe calls for 7 whole allspice but I can’t seem to find it anywhere. I substituted the equivalent amount of ground allspice without any negative consequences. I simply use a tea towel when straining the cider so that the spice is removed (Note: It will stain your tea towel, so don’t use an heirloom towel when doing this!).


1 quart apple cider (not apple juice)
10 whole cloves
1/4 cup sugar
6 sticks cinnamon
1 1/2 teaspoons ground allspice
1/8 teaspoon salt

Combine ingredients in the order given and bring to the boiling point.  Simmer for 15 minutes.

Remove from heat and allow to stand for 12 hours.

Strain and serve hot.

Serves 5.

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Dr. Julie-Ann

I'm Dr. Julie-Ann, living life in its Technicolor finest by channeling my Grandma, Donna Reed, and June Cleaver with a bit of Audrey Hepburn and Grace Kelly glamour thrown in for good measure, too. I work outside of the home full-time as a university administrator but I nourish my soul and find my greatest happiness by trying to be the "perfect" 1950s homemaker.

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