Hot Mulled Apple Cider Sangria

It’s the perfect time of year for drinks like this! Hot apple cider and red wine, blended and mulled with honey, apples, clementines, and seasonal spices, then spiked with spiced rum.

I live for fall! It’s my absolute favorite holiday season, and not just because of all the pumpkin-flavored treats. I love walking the pooch during Standard Time dusk, and basking in the smell of my neighbor’s bonfires. Pulling my sweater close as a gust of ocean breeze chills me, and biting down on the complaint that leaps to my lips because I’ve been waiting for this since April.

Snuggling close to Mr. Crumby while we drink mugs of Hot Mulled Apple Cider Sangria (or peppermint spiked hot cocoa or homemade peppermint hot chocolate or whatever is the drink of the moment) after spending a day in the great outdoors.

Hot Mulled Apple Cider Sangria

When I think about all the warm foods I enjoy, I often have a hard time narrowing down the list of what I want to share with you guys.

And then I thought about the fact that, out of the many drink recipes on the blog, none of them are served warm! And one of the very best things to drink warm is apple cider.

But how to make it grown up and hearty?

Behold, another Crumby-style sangria recipe was born.

The best sangria for Fall

Essentially, it’s a mulled apple and orange sangria blended with a heavily spiced apple cider. It’s sweetened with honey, then mixed with some spiced rum for laughs.

You can have this sangria from bottle to mug in about thirty minutes, too, which is great if you’re looking for a last-minute party punch to share, or just need to unwind from a rough day at work.

I think it tastes best served warm, but I’ve found the longer it sits and the flavors blend, the tastier it is.

That said, I won’t judge you if you skip warming it and just drink it right out of the fridge.

Been there, done that.

Ingredients

• red wine
• fresh apple cider
• honey 
• spiced rum
• fresh apples (honey crisp apples are my fav!)
• clementines
• cinnamon sticks
• whole cloves
• star anise
• vanilla bean 
• fresh nutmeg
• fresh ginger

How to make this delicious apple cider sangria 

1. Mulling the spices: First, combine the wine, cider, honey, rum, apple slices, clementines, and zest in a large pot (or slow cooker) set over low heat.
2. While liquid warms, toast cinnamon sticks, cloves, anise, vanilla, nutmeg, and ginger in a small pan for 5 minutes, tossing spices around with a wooden spoon occasionally. Add to liquid and stir well.
3. Allow sangria to simmer for 25-30 minutes, stirring every once in a while to help the honey dissolve and the spices to incorporate. Do not allow the mixture to boil.
4. Serve while hot, garnishing with fresh fruit such as apple and clementine slices, and a pretty star anise to complement the glass. 

Recipe tips and substitutions

• In this apple cider sangria recipe I used a red blend wine, but if you prefer to use a crisp white wine, I would suggest a pinot Grigio or sauvignon blanc. 
• If you want to make it extra boozy, try adding in some orange liquor or apple brandy.
• You can substitute clementines for navel oranges if you don’t have any on hand
• Store leftovers in mason jars or in a large pitcher and heat up when ready to drink

This hot mulled apple cider is my favorite Fall cocktail! It’s great for Fall celebrations, Thanksgiving dinner and even the new year!

Once you try it you’ll want to serve it at your next holiday party! Make a big batch because it’ll be gone quick!

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Hot Mulled Apple Cider Sangria

It’s the perfect time of year for drinks like this! Hot apple cider and red wine, blended and mulled with honey, apples, clementines, and seasonal spices, then spiked with spiced rum.

4.80 from 59 votes

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Course: Drinks

Cuisine: American, German

Keyword: apple cider sangria

Prep Time: 5 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 35 minutes minutes

Servings: 8

Calories: 234kcal

Author: Erica

Ingredients

• ▢ 1 bottle red wine
• ▢ 4 cups apple cider
• ▢ ¼ cup honey
• ▢ ½ cup spiced rum
• ▢ 1 apple sliced
• ▢ 2 clementines halved
• ▢ 1 clementine zested
• ▢ 3 cinnamon sticks
• ▢ 8 whole cloves
• ▢ 3 star anise
• ▢ 1 vanilla bean
• ▢ 1 teaspoon freshly grated nutmeg
• ▢ 4 thin slices fresh ginger
• ▢ Apple & clementine slices for garnish

Instructions

• Combine wine, cider, honey, rum, apple slices, clementines, and zest in a large pot (or slow cooker) set over low heat.
• While liquid warms, toast cinnamon sticks, cloves, anise, vanilla, nutmeg, and ginger in a small pan for 5 minutes, tossing spices around with a wooden spoon occasionally. Add to liquid and stir well.
• Allow sangria to simmer for 25-30 minutes, stirring every once in a while to help the honey dissolve and the spices to incorporate. Do not allow the mixture to boil.
• Serve while hot, garnishing with apple and clementine slices, and a pretty star anise to complement the glass. Enjoy!

Nutrition

Calories: 234kcal | Carbohydrates: 33g | Sodium: 7mg | Potassium: 223mg | Fiber: 2g | Sugar: 25g | Vitamin A: 10IU | Vitamin C: 15.8mg | Calcium: 36mg | Iron: 0.5mg

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