Mulled Cider with Rye

Warm spices like cinnamon, cloves, and nutmeg with apple and citrus makes for Autumn in a cup. I was so excited when I saw H-E-B’s display of Apple Cider and couldn’t help myself but to grab some. We enjoyed this fall beverage accompanied with an herb pork tenderloin, roasted butternut squash, Parmesan brussel sprouts, and wild rice to welcome the fall season into the home. This recipe is simple and can be served warm or chilled, but a good rye whiskey is key in my opinion…we used 4 Year Templeton Rye. Cheers to sugar, spice, and everything nice!


  • 1/2 gallon of apple cider
  • 2  medium navel oranges
  • 1 honey crisp apple
  • 3 cinnamon sticks
  • 10 cloves
  • rye whiskey


  1. Thinly slice the oranges and apple horizontally.
  2. Pour the cider in a large pot and add the slices of fruit, the cinnamon sticks and cloves.
  3. Bring to a boil over high heat then lower the heat and let the mixture simmer for about 30 minutes until fragrant.
  4. Fill up mugs about three quarters full and add about an ounce of rye whiskey to each mug.
  5. Garnish with an apple or orange slice, half a cinnamon stick and cloves.

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