Spiked Sour Apple Cider

This post may contain affiliate links. Please read my disclosure policy.

Spiked Sour Apple Cider is where it’s at this holiday season. Vegan + paleo options, just a handful of ingredients. Throw everything into the crockpot and forget about it! Sweet and sour apples soaked with spices is where it’s at this season! {Vegan or Paleo}

Now, I’m not going to say this is an award winning recipe or anything like that. But maybe what I will say is that perhaps I sipped my way through the 2016 MLB postseason with this in hand, and the Cubs broke through a 108-year drought to win an award themselves. Did this Spiked Sour Apple Cider have anything to do with that? We’ll never know for sure because I also muted my TV every time they were down, and miraculously, they rebounded to win the series. Spiriteds, it’s only weird if it doesn’t work.

That moment feels like yesterday and also ages ago. And since then, Spiked Sour Apple Cider has held a special place in my heart. And it’s not like other ciders because rum. But also because it’s made in a slow cooker, yields a large amount, and tickles the tastebuds. Also the spices. Oh, those spices. There is something about cinnamon and allspice from about mid-September through January that epitomizes fall, nudges teams to championships, and makes the transition into winter a little easier.

MLB postseasons, parties, movie night in, because you want to finish that book on your nightstand, and because your tastebuds will go wild are all legit reasons to make a batch. Sweet and sour apples soaked with spices do that to a person. So, grab a slow cooker and let’s do this!

Spiked Sour Apple Cider ingredients

This is one easy recipe to throw together. And because you don’t add the rum until after cooking is complete, you can hold some back for anyone who would like a non-alcoholic version to enjoy alongside you!

• Apples. I like a mix of sweet and sour apples. Pink Lady, Jonagold, First Kiss, and Granny Smith apples are good choices.
• Spices. Cinnamon and allspice. If you are as nutso about this pairing as I am, then you’ll love this recipe because cinnamon and allspice are the supporting actors who steal the show here.
• Cloves. It’s up to you whether you’d like to add a pinch of ground cloves or throw a small handful of whole cloves into the slow cooker. If you go with whole cloves to reduce the gritty texture of the drink, then count your cloves before you add them and then count them again after simmering is complete to make sure you got them all. This cider is delicious, but it’s not worth choking on a clove.
• Sweetener. 100% pure honey (paleo) or agave nectar (vegan) pair well. You could also try 100% pure maple syrup, however the distinct taste means you’ll want to taste-test as you simmer the cider to get the right flavor balance.
• Rum. I add the rum after the slow cooker is done. That way I don’t cook the rum and lose the flavor.  

Recipe Side Note:

In addition to (or in place of) ground cinnamon, you can throw one or two cinnamon sticks into the slow cooker, as well. You can also add mandarin oranges to the slow cooker to sweeten the flavor. Oranges are also a great holder for whole cloves. Simply press the whole cloves into the skin of the peeled mandarin oranges and let them soak in the cider while it cooks.

How to prepare Spiked Soup Apple Cider

If you can remember the rule of 10, then you’re on your way to memorizing the start of this recipe!

1. Add ten cups of water and ten sliced apples to a slow cooker and set for ten hours. Add the cinnamon, allspice, and cloves. If adding mandarin oranges and using whole cloves, tuck the cloves into the flesh of the orange and gently place them in the slow cooker. Add your choice of sweetener.
2. Approximately halfway through the cook time, mash the apples with a potato masher and stir all the ingredients together.
3. Once the cider is done simmering, let it cool enough to handle safely. Then scoop out and discard the apples, along with the cinnamon sticks, mandarin oranges, and whole cloves, if using. Pour the remaining cider through a wire mesh strainer. To extract as much liquid as possible, pour the cider through the strainer and, using the rounded side of a spoon or ladle, gently press the apple cider mixture through the strainer. Repeat this process one to two more times. Discard any sludge or pulp that collects in the strainer.
4. Refrigerate the cider in glass jars and reheat just prior to serving. Once the cider is warm enough for drinking, then add the rum.

See Notes in the recipe card for suggested ratios or add the rum to your preference.

More warm drinks to sip and savor through the season!

From hearty, dairy-free milks and homemade teas to coffee and cozy wines, these recipes are worth a spot in your recipe tin!

• Vegan Golden Milk
• Dairy-Free Chai Tea
• Dairy-Free Vanilla Cashew Coffee
• Lemon Ginger Tea
• Cinnamon Orange Tea
• Mulled Wine

Grab a book, open the window, layer with 40 blankets, and get reading. Or crack the window, cozy up on the couch, feel the breeze, and watch your team work their way to victory. However you choose to spend the chilly fall and winter months, Spiked Sour Apple Cider has your back.

Spiriteds, stay well and stay wild. I’m glad you’re here. ❤️

Spiked Sour Apple Cider

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Spiked Sour Apple Cider is where it’s at this holiday season. Vegan + paleo options, just a handful of ingredients. Throw everything into the crockpot and forget about it! Sweet and sour apples soaked with spices is where it’s at this season! {Vegan or Paleo}

• Prep Time: 15 mins
• Cook Time: 10 hours
• Total Time: 10 hours 15 mins
• Yield: 8 cups (approximately) 1x
• Category: Mixed Drinks and Cocktails
• Method: Slow Cooker
• Diet: Gluten Free

Ingredients

Units USM Scale 1x2x3x

• 10 cups water
• 10 apples (I used a combination of Granny Smith and Jonagold)
• 1 tbsp cinnamon
• 1 tbsp allspice
• 1 pinch ground cloves
• 2/3 cup 100% pure honey (paleo) or agave nectar (vegan)
• Rum (see notes for ratios)

Cook Mode Prevent your screen from going dark

Instructions

1. Add ten cups of water and ten sliced apples to a slow cooker and set for ten hours. Add the cinnamon, allspice, and cloves. If adding mandarin oranges and using whole cloves, tuck the cloves into the flesh of the orange and gently place them in the slow cooker. Add your choice of sweetener.
2. Approximately halfway through the cook time, mash the apples with a potato masher and stir all the ingredients together.
3. Once the cider is done simmering, let it cool enough to handle safely. Then scoop out and discard the apples, along with the cinnamon sticks, mandarin oranges, and whole cloves, if using. Pour the remaining cider through a wire mesh strainer. To extract as much liquid as possible, pour the cider through the strainer and, using the rounded side of a spoon or ladle, gently press the apple cider mixture through the strainer. Repeat this process one to two more times. Discard any sludge or pulp that collects in the strainer.
4. Refrigerate the cider in glass jars and reheat just prior to serving. Once the cider is warm enough for drinking, then add the rum.

Notes

• I like to add 2 tbsp for every 8 ounces, and I add it AFTER heating the cider. This ratio keeps the spices front and center while also letting the rum do its thing.

SaveSave