Skip to content


Mark Diacono – Mulled Cider

Few things welcome in the frosts like mulled cider. As with punch, mulled cider has been much abused: at its finest, the spices build on the fabulous appley-ness of cider; at its worst, the cider is swamped by a wash of pot pourri. The key is to use good cider and fresh spices, and don’t over-sweeten. Honey’s warmth works better than sugar in my view.

Makes one relaxing goblet – multiply up for the bucketful that Halloween and Bonfire night deserve.

  • 250ml dry cider
  • 1 cloves
  • 1 star anise
  • 2 allspice berries
  • 2-3 leaves of lemon verbena, optional
  • a good grating of nutmeg
  • 4-5cm cinnamon stick
  • a few inches of lemon zest
  • a tsp or 2 of honey

Add the cider to a pan, along with all the other ingredients other than the honey. Turn up the heat and simmer for 8 minutes or so.

Turn off the heat. Taste and stir in a little honey if you think it needs it. Serve immediately.

Join Our Newsletter

Be the first to hear our news

© Three Counties Agricultural Society 2024 - Registered Charity No. 511868