Hot Spiced (and Spiked) Cider

Hot Spiced (and Spiked) Cider

I love hot spiced cider. When the weather turns cold, I make a gallon of it and keep it in the fridge to microwave a cup whenever I feel the need. This basic recipe is good for everyone, but then you can spike it up a bit for grown ups. I’ve been making this recipe for our neighborhood Halloween night potluck for years. You can double the recipe for a gallon.


Hot Spiced Cider
8 cups apple juice or cider
1/2 cup packed brown sugar
dash nutmeg
6 inches stick cinnamon
1 tsp whole allspice
1 tsp whole cloves

In a large saucepan, combine apple cider or juice, brown sugar and nutmeg. Drop in cinnamon sticks. Place allspice and cloves in a tea ball or wrap in cheesecloth and hang in cider. Bring to a boil. Reduce heat to a simmer and cover for 10 minutes. Either serve immediately or turn off heat, remove lid and leave on stove to cool with spices still in. Remove spices and use a funnel to put spiced cider back into jugs. Refridgerate until needed.

Spiked Buttered Cider
Hot spiced cider recipe from above
1 stick butter, softened
1 tsp ground nutmeg
1 tsp ground cinnamon
1 tsp ground cloves
8 graham crackers
1 tsp pumpkin pie spice
2 cups non-dairy whipped topping
Cinnamon sticks for garnish

In a bowl, combine the softened butter, brown sugar, nutmeg, cinnamon and cloves. Whip the butter until it is creamy and the ingredients are incorporated. Place the graham crackers and pumpkin pie spice in a Ziploc bag and crush with a rolling pin. Place a small blog of the butter into a mug, add a shot of bourbon and the hot spiced cider. Top with a dollop of whipped topping, sprinkle with the graham crackers and top with a cinnamon stick. This is sure to keep you warm on a cold Halloween night!

About Chef Ro

I am executive chef of Barcellona Bites, a boutique catering and personal chef service in Folsom, CA. I am also a wife, mom of two college-aged daughters in the Pacific Northwest, yogi and animal lover. Please LIKE my facebook page for tasty recipes, helpful information and kitchen, cooking and lifestyle tips.
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2 Responses to Hot Spiced (and Spiked) Cider

  1. Jim Seybert says:

    You know I have a fondness for bourbon – good bourbon. But I read the other day that Rye Whiskey is better in these type of hot drinks because it’s less subtle and doesn’t get lost in the other flavors. Not having any Rye in the house, I can’t say I’ve proven this one, but it makes sense.


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