Warm Winter Cider

Pro tips

• Warm the cider gently on low heat or in a slow cooker—do not boil, as high heat can burn off alcohol and flatten the flavor.
• Bruise cinnamon sticks lightly by rolling them under your palm before adding to release more oils and spice depth.
• Prepare garnish apple slices just before serving to prevent browning; toss with a bit of lemon juice if making ahead.
• Taste as you heat and adjust sweetness or spice by adding more cinnamon or a splash of additional brandy.

Substitutions

• Spiced rum → Dark rum or bourbon (use same volume; bourbon will be drier)
• Peach brandy → Cognac or additional spiced rum (note: flavor will be less fruity)
• Peach schnapps → Peach nectar or additional apple cider (note: nectar adds sweetness, cider keeps it lighter)

Storage & make-ahead

Store cooled cider in an airtight container in the refrigerator for up to 3 days; reheat gently in a pot or slow cooker on low heat.

Equipment

large pot or slow cooker · ladle

Can I make Warm Winter Cider ahead of time?

Yes. Mix all liquid ingredients up to 24 hours ahead and refrigerate. Warm gently on stovetop before serving and add fresh cinnamon sticks and apple slices as garnish.

What alcohol can I swap for spiced rum?

Dark rum, bourbon, or rye whiskey work well. Use the same volume and adjust to taste, as each spirit has different flavor intensity.

How do I serve Warm Winter Cider?

Heat the entire batch in a large pot or slow cooker on low heat (don't boil). Ladle into mugs and garnish with a cinnamon stick and apple slice per serving.

Can I make this non-alcoholic?

Yes. Skip all spirits and increase apple cider to 1.5 gallons. Add 1–2 tsp ground cinnamon and 1/2 tsp allspice for depth.

How long does it keep?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat or in a slow cooker.