Spiced Apple Cider in the Slow Cooker

This Slow Cooker Spiced Apple Cider is an easy recipe for adults and kids to assemble and enjoy. It’s a simple recipe that elevates straight apple juice or cider to epic flavor proportions.

I’m winding down my “cold weather” recipes here. Not that I won’t post more, mind you, I’m just trying to taper them down. The twins pointed out that I didn’t think of my younger readers in all of the drink recipes I put out. I couldn’t bear to tell them that they’re probably the only 15 year-olds that read my blog, but it’s cute that they think so highly of me.  

What is Spiced Apple Cider?

It shouldn’t surprise you that apple cider here in the States is not the same as cider in every other country. In most of the world, cider is an alcoholic beverage made from fruits. Here, it’s just a fancy name for apple juice. More specifically, cold-pressed, unpasteurized apple juice, but apple juice nonetheless.

Spiced apple cider is more elevated a beverage in that it infuses the flavors of a variety of spices. It changes from hot apple juice to mulled cider reasonably simply, and the spices employed to make that change are customizable.

How is it different from apple juice?

Apple juice is the juice of (usually) one type of apple. The juice is extracted from the fruit, filtered, then pasteurized to inhibit bacteria or further fermentation. On the other hand, Apple cider is a more artisanal beverage made from pressing a variety of apples. If apple juice is the college grad, yuppie sibling, apple cider is the feral, living-off-the-grid lumberjack of a brother. The latter is left to nature and, if left long enough, begins to ferment and develop into an alcoholic beverage.

What do I need to make this Spiced Apple Cider?

Because I tend to make this recipe whenever I feel like it, I don’t restrict myself to using only apple cider to create it. Remember, it’s only a less processed form of apple juice anyway. The great thing about using a good quality apple juice for this recipe is that you’re not confined to certain times of the year. Sure, not many folks want to sip on hot apple drinks in mid-July, but if you do, I’ve got your back. Apple juice is always in stock. Apple cider? Not so much.

I most certainly pay attention to the type of apple juice I use in this recipe, however. Avoid apple juice in a can. I mean, in general, you should avoid it because there’s nothing of substance or nutritional value in it. Instead, head to the refrigerated juice section and grab a bottle of pressed apple juice. Check the label to make sure you’re not paying for apple juice cut with 90% grape or pear juice, too. The only ingredient you want to see is apple. 

Besides that, the remaining ingredients are a matter of preference. I’m a sucker for a heavily spiced apple cider, so I’m whipping out all of the usual suspects. The spices are cinnamon sticks, fresh ginger, star anise, cardamom (green or black), cloves, allspice, nutmeg, and vanilla bean. 

Of course, you’ll need a slow cooker if you want to make a slow cooker spiced apple cider, but I’ll walk you through brewing this in a pot if you don’t have one.

Do I have to use all of those spices?

It’s called slow cooker spiced apple cider for a reason. You know me well enough to know that I don’t shy away from flavors in my recipe. This is an excellent recipe for using up all of those leftover holiday spices. That said if you ran out of one of the spices, and you have no intention of going to the store to get more just for this recipe, feel free to omit one or the other. Cinnamon, nutmeg, and cloves are the spices I encourage you to use, though. Well, ginger, too, because ginger is like drinking a hug, and who doesn’t want that? The rest of the spices are totally optional. You can also double up on some, though the star anise- with its heavy licorice-y flavor may not be too pleasant in larger amounts. 

I prefer to use whole spices in this recipe because their ground counterparts leave tons of sediment in the bottom of the drink. While that sediment doesn’t affect the overall flavor, it’s not pleasant to look at, nor is it great when that sludge lands at the bottom of your mug. So, while you can use the ground spices, I strongly recommend using whole.

Slice the ginger into 1/4-inch thick coins and bash the cardamom pods with the butt of your knife. Doing this exposes more of the root/seed to the hot juice, which infuses it with more flavor. Pile all of the spices into a square piece of cheesecloth or into a tea strainer. Secure the cheesecloth with a piece of butcher’s twine and hang it in the slow cooker. I usually tie the other end to the slow cooker’s handle to keep from having to fish for it later.

What can I use if I don’t have a vanilla bean?

I get it. Not everyone has the budget to buy whole vanilla beans. If that’s your case, no worries. Use vanilla extract or vanilla bean paste instead.

If you do have a spare bean somewhere, grab it and a paring knife. Use the tip of the paring knife’s blade to cut a slit down the length of the bean. You don’t have to split it open; the hot liquid will coax out a good amount of the bean with it cut as is. Later, once the cider is done, you will run the back of your knife down the bean’s length to extract the rest of the “caviar.” For now, just toss it into the slow cooker.

How long do I heat the Spiced Apple Cider?

Pour a bottle (or two) of apple juice into the slow cooker with the spices. Turn the machine to high and simmer the juice with the spices for 2 hours. If you want to serve it later, decrease the temperature to low and simmer for 4 hours instead. 

The great thing about this recipe is that it is make-ahead friendly. You can literally set it and forget it for up to 8 hours. Don’t worry about stirring it since there’s nothing that will settle and burn. The goal is to slowly heat the apple juice to infuse it with the spices you’ve added.

How do I make this on the stovetop?

If you don’t have a slow cooker, or would, instead, like to make this spiced apple cider on the stovetop, here’s how to do it:

1. Pour the apple juice into a 4-quart dutch oven.
2. Tie up the spices in a cheesecloth bundle or fill a tea strainer with them and add this to the pot along with the split vanilla bean.
3. Bring the juice up to a simmer over medium heat. 
4. Decrease the temperature to low and allow the juice to heat and the spices to infuse 45 minutes-1 hour. 
5. Once done, extract the caviar from the vanilla bean and stir it into the cider. Remove and discard the spice bundle, then garnish the cider with apple slices (optional).
6. Serve as desired.

How do I serve my Spiced Apple Cider?

You know I’m extra, so even this slow cooker spiced cider gets garnishes. I garnish my cider with thinly sliced apples and star anise. I just love how they look like they’re in a hot tub in Aspen or something. 

But, before you get to that, lower the temperature of the slow cooker to warm. I’ve accidentally left the slow cooker on high and burnt the crap out of my mouth when I thought I was sipping warm apple cider. Remove the vanilla bean from the mixture and leave it to cool down for 10 minutes. While you wait, take out and discard the spice sachet. 

Once the vanilla bean is cool enough to handle, run the backside (the blunt end) of your knife down the length of the bean. This pushes out the caviar that’s still inside the bean. Toss this black gold into the pot with the cider and give it a stir to break it up a bit. 

Now you can top your spiced apple cider with apple slices, star anise, or leave it bare. When you’re ready to imbibe, carefully ladle the cider into heat-safe mugs and sip as desired.

What do I add if I want to make this Spiced Apple Cider with Alcohol?

Add a cup of brandy, spiced rum, or bourbon to transform this family-friendly recipe into an adults-only affair. If you’re looking to really up the booze factor, this Slow Cooker Wassail is a more lively affair with whiskey, vermouth, and wine added. 

If you opt to add booze, make sure the kiddos know that it’s not for them.

How long can I keep this in the slow cooker?

Because there isn’t anything that “goes bad” in this recipe, you can most certainly keep this spiced apple cider warming in the slow cooker for hours. Evaporation will take its course and reduce the liquid the longer it simmers, but it’s completely safe to leave the cider simmering for 8 hours. Just make sure the slow cooker is set to “warm” to avoid losing too much to evaporation.

If you are hosting a party, set this to simmer early in the day. By the time you’re greeting your guests, it will have infused and warmed beautifully.

What do I do with leftover Spiced Apple Cider?

As with making this cider ahead, storing it is simple. Allow the drink to cool completely, then transfer it to a cider jug or similar vessel. Refrigerate the cider for up to 1 week. Any longer than that, and you’re venturing into brewing territory. Which, hey, may work out in your favor. 

Pour the cider straight from the fridge to enjoy it as a cold beverage, or transfer it to a saucepan and heat it over medium heat until warmed and drink it as designed. Serve with or without garnish. If you decide to reheat it after storing it, it’s best if you consume it all. Heating, cooling, and reheating will allow rogue bacteria a chance to form, so it’s best if you only reheat it once. 

Another great way to use leftover spiced apple cider is in your dessert or drink recipes. It’s an excellent mixer for this Caramel Apple Vodka Martini. Or, use it to make the glaze for this Apple Orchard French Toast Bake.

There’s plenty to do with leftover apple cider besides drink it.

Can I freeze the cider?

Once you’ve brewed your spiced apple cider, you can freeze the leftovers. You can even brew it soley to freeze it. I freeze the cider in ice cube trays to use later in cocktails or as a way to cool down the kid’s hot cereals. Pour the cooled cider into ice cube trays and freeze until solid. You can also pour the entire batch of liquid into a leakproof bag and freeze it in a block. I think ice cubes are more manageable, though. 

Use the apple cider ice cubes to cool down your kiddo’s hot oatmeal, cream of wheat, or similar cereal. Not only does it cool, but it also flavors the cereals with hints of spices and apple. Add the ice cubes to cocktails, iced tea, or caramel drinks to impart an apple-y flavor to each. 

We’re plugging along into 2021, my friend. I hope you are already off to a great start this year. Let me know in the comments what recipes you’d like from me in the near future. Don’t forget to pin this recipe to your drinks or slow cooker boards, then share it with your world!

Slow Cooker Apple Cider

Marta Rivera at Sense & Edibility

5 from 5 votes

An easy to prepare apple drink. Stovetop instructions can be found in the Notes section.

Servings: 8

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Prep Time 5 minutes mins

Cook Time 2 hours hrs

Total Time 2 hours hrs 5 minutes mins

Equipment

• slow cooker
• cheesecloth or tea strainer

Ingredients

  

1x2x3x

• 52-64 ounces (or 2 litres) apple juice or plain apple cider (a 52 ounce bottle is what I used)
• 4 cardamom seeds crushed with the butt of your knife
• 2 3-inch cinnamon sticks
• 2 star anise
• 2 inch piece ginger cut into 1/4-inch thick rounds
• 1 teaspoon whole cloves
• 1 nutmeg seed
• 1/2 teaspoon allspice berries
• 1 vanilla bean split

Optional Garnishes

• apple slices
• star anise

Instructions 

• Add the spices to a square piece of cheesecloth or fill them with a tea strainer.

  Secure the cheesecloth (or tea strainer) with a piece of butcher's twine to the slow cooker's handle and hang it in the slow cooker.
• Add the vanilla bean and the apple juice (or cider) to the slow cooker.

  Turn the slow cooker to "high" and simmer the juice with the spices for 2 hours. For a longer steeping time, set the slow cooker to "low" and simmer for 4 hours instead. 
• Once done, lower the temperature of the slow cooker to "warm."

  Remove the vanilla bean from the mixture and leave it to cool down for 10 minutes. Remove and discard the spice sachet. 
• Once the vanilla bean is cool enough to handle, run the backside of your knife down the length of the bean to extract the caviar that's inside. Add the vanilla bean paste to the cider, stirring to break it up a bit. 
• Garnish the spiced apple cider with apple slices, star anise, or leave it plain. Keep the cider warm for up to 8 hours.

  When serving, carefully ladle the cider into heat-safe mugs and sip as desired.

Notes

Adult Version (with Alcohol):

• Stir in 1 cup (250 ml) of bourbon, brandy, or spiced rum with the apple juice. 

Stovetop Instructions:

1. Pour the apple juice into a 4-quart dutch oven.
2. Tie up the spices in a cheesecloth bundle or fill a tea strainer with them and add this to the pot along with the split vanilla bean.
3. Bring the juice up to a simmer over medium heat. 
4. Decrease the temperature to low and allow the juice to heat and the spices to infuse 45 minutes-1 hour. 
5. Once done, extract the caviar from the vanilla bean and stir it into the cider. Remove and discard the spice bundle, then garnish the cider with apple slices (optional).
6. Serve as desired.

Storage Instructions:

1. Allow the cider to cool completely.
2. Transfer the cider to a cider jug or similar vessel.
3. Refrigerate the cider for up to 1 week.
4. Drink as a cold beverage or transfer it to a saucepan and heat it over medium heat until warmed. 
5. Discard any reheated beverage. 

Freezer Instructions:

1. Freeze the cider in ice cube trays until solid (you can also pour the entire batch of liquid into a leakproof bag and freeze it in a block). 

Other Uses:

• Use the apple cider ice cubes to cool down your hot cereal.
• Add the ice cubes to cocktails, iced tea, or caramel drinks to impart an apple-y flavor to each. 
• Use cool cider as a mixer for cocktails or blend into smoothies. 

Nutrition

Calories: 94kcalCarbohydrates: 23gProtein: 1gFat: 1gSaturated Fat: 1gSodium: 8mgPotassium: 197mgFiber: 1gSugar: 18gVitamin C: 2mgCalcium: 25mgIron: 1mg

Course Drinks

Cuisine North American

Keyword apple, slow cooker

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