Spiced Apple Cider

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No-Fuss Hot Spiced Apple Cider – Sugar-Free & Family-Friendly

There’s something utterly magical about a cup of hot spiced apple cider on a crisp autumn day, don’t you think? The scent of cinnamon and cloves swirling through the kitchen, the gentle steam curling from your mug, the golden hue catching the afternoon light! This is the season wrapped in a cup. This cozy spiced apple cider recipe is made with 100% apple juice and infused with real fall spices. No added sugar, and no alcohol required. It’s a warm hug in liquid form, just waiting to be sipped under a blanket with your favorite book.

Want to know the best part? You only need a few simple ingredients and a cozy 30 minutes to make it happen.

If you’re as enchanted by fall as I am, you’ll love pairing this non-alcoholic spiced apple cider with my buttery leaf-shaped sandwich cookies! They’re like autumn leaves you can eat! Or make it the star of a dessert night alongside my comforting apple crisp, or our creamy, dreamy custard apple tart. Feeling extra festive? My no-bake pumpkin cheesecake and apple cider Moscow mule are absolute fall favorites around here. 🍂

I always like to keep a batch of spiced apple cider in the fridge once the leaves start to turn. It’s such a joy to warm a mug after a chilly walk through crunchy leaves or while winding down with a classic novel (Jane Eyre, anyone?). The spices mingle and deepen over time, and the aroma alone will make your kitchen feel like a cozy mountain cabin. And while I love a good boozy cider cocktail, this spiced apple cider recipe non alcoholic is wonderfully family-friendly and endlessly versatile.

In fact, this cider is just the beginning! 🍎 In the coming weeks, I’ll show you how to turn it into a winter spiced apple cider sangria and a toasty spiced apple eggnog that’ll make your December sparkle. But first, we begin here. With the cider that started it all. So grab your favorite mug (mine has tiny pumpkins on it), and let’s simmer up some autumn magic together. ✨

🎥 Video

🥘 Ingredients

Apple juice
Use 100% unsweetened apple juice for the best flavor. If you only have sweetened juice, reduce or skip the maple syrup or honey.

Apple slices
One small, sliced apple adds a subtle, natural sweetness and that beautiful, rustic touch.

Cinnamon sticks and ground cinnamon
These are the backbone of any hot spiced apple cider! I love the combo of whole sticks and ground cinnamon for a bold cinnamon kick!

Whole cloves & star anise
Cloves bring that cozy, slightly peppery warmth. Star anise is optional but adds a hint of licorice depth that makes your cider feel like it’s straight from a European Christmas market.

Orange peel
Just a strip of the orange peel (no bitter white pith!) brightens the flavor with citrusy freshness. It balances the spices beautifully.

Maple syrup or honey
A touch of natural sweetness rounds everything out—start with one tablespoon and adjust to taste. Maple syrup adds a deep, earthy note, while honey keeps things light and floral.

See the recipe card for quantities.

🔪 Instructions

Step 1 – Gather your potion ingredients
Slice your apple, peel your orange, and grab your favorite saucepan. Toss in the apple juice, apple slices, cinnamon sticks, cloves, star anise, orange peel, maple syrup, and a sprinkle of ground cinnamon if desired.

Step 2 – Simmer the magic
Place the saucepan over medium heat and bring your cider to a gentle simmer. As soon as it begins to bubble softly (no boiling, please!), reduce the heat to low.

Step 3 – Infuse & enchant
Let the cider simmer gently for 20–30 minutes. This is the perfect time to curl up with a good book while the spices do their thing.

Step 4 – Strain & serve
Use a fine mesh strainer to remove the whole spices and fruit slices. Pour into mugs and serve hot, or let cool and store for later.

🎉 Hosting a fall gathering?

To serve 12 people, use:

• 12 cups (3 liters) unsweetened apple juice
• 3 small apples, thinly sliced
• 6–8 cinnamon sticks
• 12 whole cloves
• 4–6 star anise (optional)
• 3 strips of orange peel (avoid the white pith)
• 3 tablespoons (45 ml) maple syrup or honey (or adjust to taste)
• 1½ teaspoons ground cinnamon (optional, but highly recommended)
  

How to make it

1. Combine everything in a large pot or slow cooker.
2. Bring to a gentle simmer over medium heat, then reduce to low.
3. Let it simmer for 30–45 minutes so the spices infuse deeply.
4. Strain before serving, and keep warm in a slow cooker or on the stove over very low heat.
   

Optional for serving

• Add fresh cinnamon sticks or apple slices to mugs for garnish.
• Spike individual servings with bourbon, rum, or brandy for the adults—your guests will love the flexibility!

🍪 Serving Suggestions

• Enjoy your non alcoholic spiced apple cider with leaf-shaped sandwich cookies for the perfect afternoon treat.
• Serve it at brunch alongside apple crisp or custard apple tart for a sweet seasonal touch.
• Make it the cozy drink pairing for no-bake pumpkin cheesecake on Thanksgiving or Friendsgiving.
• Or chill it and pour it over ice with a cinnamon stick for a refreshing cold cider!

🌡️ Storage

Let your spiced apple cider cool completely, then store it in an airtight container, such as a jar or bottle, in the refrigerator for up to 5 days. Reheat gently on the stovetop or in the microwave before serving. You can also freeze it in a freezer-safe container for up to 1 month. Thaw and reheat when needed!

🍽 Equipment

• Medium saucepan
• Wooden spoon
• Fine mesh strainer
• Sharp knife
• Peeler (for the orange)
• Airtight glass bottle or mason jar (for storing leftovers)

If you make this recipe, let me know how you liked it by ★★★★★ star rating it and leaving a comment below. This would be awesome! You can also sign up for our Newsletter or follow me on Pinterest or Instagram and share your creation with me. Just tag me @combinegoodflavors and hashtag #combinegoodflavors, so I don’t miss it.

⛑️ Food Safety

• Cook to a minimum temperature of 165 °F (74 °C)
• Do not use the same utensils on cooked food, that previously touched raw meat
• Wash hands after touching raw meat
• Don’t leave food sitting out at room temperature for extended periods
• Never leave cooking food unattended
• Use oils with high smoking point to avoid harmful compounds
• Always have good ventilation when using a gas stove

For further information, check Safe Food Handling – FDA.

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