Mulled Cider With Hibiscus

If you want to spike this winter mocktail, substitute red wine for half of the apple cider or pour a little brandy into individual servings.

mulled cider hibiscus mocktail

Makes eight servings
Prep time: Five minutes
Cook time: 20 minutes or more


  • 2 qts. apple cider
  • 4 to 6 bags hibiscus tea
  • 2 tbs. mulling-spice blend  (buy or make your own below)
  • 8 orange slices or ¾ cup cranberries for garnish


  1. In a slow cooker or a large saucepan on the stove, add apple cider, tea bags, and spices. Simmer on low heat for at least 20 minutes.
  2. Remove tea bags and use a mesh skimmer or straining ladle to remove mulling spices; float orange slices or cranberries on top.

Suggested spirit: Pour a little brandy into individual servings, or substitute red wine for half of the apple cider to spike the whole batch.


Mulling-Spice Ingredients

  • 4 tbs. cardamom pods
  • 2 cinnamon sticks, broken into pieces
  • 2 tbs. whole cloves
  • 4 tbs. whole allspice berries
  • 2 tbs. dried orange peel, diced
  • 2 tbs. candied gingerroot, diced for garnish


Mix all ingredients together and store in an airtight jar.

(a.k.a. "That Food Girl") is a Minneapolis-based recipe developer and food stylist.

Photos: Andrea DAgosto; Prop Styling: Alicia Buszczak; Food Stylist: Paul Jackman

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