Spiced Apple Cider made from scratch tastes nothing like the stuff in the grocery store jug. It’s deeper, richer, and actually tastes like apples—not apple-flavored sugar water. You’re simmering real fruit with whole spices until your kitchen smells like the best fall candle that’s ever existed, except this version you can drink.
The process is dead simple: chop some apples, throw them in a pot with water and spices, let everything bubble away for a while, then strain. That’s it. No special equipment, no complicated steps, just good ingredients doing their thing. This is the kind of recipe you make on a Sunday afternoon when you want your house to feel cozy, or right before people come over because it makes you look like you have your life together. The best part? It actually tastes better the next day, so you can make it ahead without any stress.
*Before You Start: You’ll find more explanation here than a basic recipe. That’s intentional—the aim is to educate, not just instruct.
Why You’re Going to Be Obsessed with This Cider
❃ Tastes like actual apples: Because it’s made from actual apples, not concentrate or artificial flavoring
❃ Your house will smell incredible: Honestly, this might be worth making for the smell alone
❃ Works with whatever apples you have: Grab what’s on sale or use up that random bag in your fridge; mixing varieties just makes it better
❃ Makes a big batch: Perfect for when you’re having people over and don’t want to be stuck in the kitchen
❃ Keeps for days: Make it on Sunday, drink it all week, or freeze it for later when you’re feeling lazy
❃ Way cheaper than fancy coffee drinks: You’re basically making your own fall beverage at a fraction of the cost
What You’ll Need (and Why It Works)
The Main Players:
• 10 medium apples (around 3 pounds). Mix sweet ones like Honeycrisp with tart ones like Granny Smith. Don’t bother peeling them; the skins add flavor and color. Just wash them well and cut into quarters
• 8 cups water. Tap water is fine, but if yours tastes weird, use filtered
• 3 cinnamon sticks. Get the real sticks, not the ground stuff. Ground cinnamon makes everything cloudy and kind of gritty
• 1 tablespoon whole cloves. These look like tiny nails and smell amazing. You’ll fish them out later, so don’t worry about eating them
• 1 whole nutmeg (cracked with a knife). This is optional but adds something special. Just whack it once or twice; you don’t need to crack it wide open
• 1 orange, cut into quarters. Also optional, but it brightens everything up. Leave the peel on
• Maple syrup or honey. For sweetening if you want it. Start with a couple tablespoons and add more later
Quick Note: Only have one type of apple? Fine, use what you’ve got. All sweet apples might need a squeeze of lemon to balance things out. All tart apples might need extra sweetener. If you don’t have whole spices, you can use 1 teaspoon of ground cinnamon and ¼ teaspoon ground cloves, but add them in the last 15 minutes or they’ll get bitter. And yeah, you can skip the orange and nutmeg if you don’t have them—the cider will still be good.
Let’s Make It — Step by Step
1 Get the apples ready.
Wash your apples, then quarter them. Leave the cores, seeds, and peels—seriously, just chop them up and throw them in. The seeds won’t hurt anything, and the peels give the cider color. Toss everything into a big pot, at least 6 quarts.
2 Add the water and spices.
Pour in the water until the apples are covered by about an inch. Drop in the cinnamon sticks, cloves, nutmeg, and orange quarters if you’re using them. Everything should be swimming in there together.
3 Boil it, then turn it down.
Crank the heat to high and get everything boiling. Once it’s bubbling, drop it to low and cover the pot most of the way—leave it cracked so steam can escape. Let it simmer for an hour. The apples will break down and the liquid will turn this gorgeous amber color.
4 Mash everything up.
After an hour, grab a potato masher and just mash the hell out of those apples. You want them completely broken down, almost like chunky applesauce. This is what makes the cider thick and flavorful instead of watery.
5 Keep simmering.
Let it go for another 30 minutes, uncovered this time. This concentrates the flavor and makes everything taste more intense. Give it a stir every now and then to make sure nothing’s sticking to the bottom.
6 Strain out the solids.
Set a fine-mesh strainer over a big bowl and ladle the hot cider through it. Press down on the apple mush with a spoon to squeeze out all the liquid. If you want it super clear, line your strainer with cheesecloth, but honestly, a little cloudiness is fine—it means it’s real.
7 Taste and adjust.
While it’s still warm, taste it. Need more sweetness? Add maple syrup or honey a little at a time until it’s right. Some people like it barely sweet, others want it more dessert-like. You do you.
8 Store it properly.
Let it cool, then pour it into jars or containers. It’ll keep in the fridge for about 5 days, or you can freeze it for up to 3 months. To reheat, just warm it on the stove—don’t microwave it or it gets weird.
Small Moves That Make This Cider Hit Harder
❃ Apple variety actually matters here. Using all one type of apple makes the cider kind of one-note. Mixing sweet and tart gives you depth. My go-to combo is half Honeycrisp (for sweetness) and half Granny Smith (for brightness), but honestly, just grab what looks good at the store.
❃ The second simmer is non-negotiable. Yeah, you could drink it after the first hour, but that extra 30 minutes of simmering is what turns good cider into great cider. The flavors get concentrated and deeper. Don’t skip it unless you absolutely have to.
❃ Make it boozy if that’s your thing. Add a shot of bourbon, rum, or apple brandy to each mug. The spices and alcohol are best friends. If you’re making a big batch for a party, you can add it directly to the pot, but then obviously don’t serve it to kids.
❃ Slow cooker version for lazy days. Dump everything in a slow cooker instead of a pot. Cook on low for 6–8 hours or high for 3–4 hours. Mash, strain, done. Perfect for when you want to set it and forget it.
❃ Serve it with something crunchy. This cider is begging to be paired with apple cider donuts, cinnamon sugar cookies, or even just some good cheese and crackers. The warm-spiced-drink-with-crunchy-thing combo is undefeated.
Nutrition (per serving, makes 8 cups)
• Calories: 95
• Carbohydrates: 25g
• Protein: 0g
• Fat: 0g
• Fiber: 3g
• Sugar: 20g
• Sodium: 5mg
❃ These numbers are estimates based on unsweetened cider. If you add maple syrup or honey, adjust accordingly. Nutrition info will vary depending on your apples.
You Asked, I Got You!
➲ Can I just use apple juice and spices?
You can, but it won’t taste the same. The whole point of this recipe is using real apples to get that thick, full-bodied flavor. If you use juice, you’re basically making spiced apple juice, which is fine but not quite the same animal. If you go that route, use unfiltered apple juice and simmer it with spices for 30 minutes.
➲ What if I don’t have whole spices?
Use ground spices, but add them toward the end of cooking—last 15 minutes or so. If you add them too early, they can get bitter and the cider gets muddy-looking. Use about 1 teaspoon ground cinnamon and ¼ teaspoon ground cloves.
➲ How do I keep it warm for a party?
Make it ahead of time, then reheat it in a slow cooker on the warm setting. Keep a ladle in there so people can serve themselves. Throw a few extra cinnamon sticks in for looks. This also works great for outdoor gatherings when it’s cold.
➲ Is this the same as apple juice?
Nope. Apple juice is filtered, clear, and usually pasteurized. Cider is thicker, cloudier, and has a more intense apple flavor. This recipe makes real cider—the good stuff that actually tastes like you did something.
The Final Word on Homemade Apple Cider
Once you make Spiced Apple Cider from scratch, the store-bought stuff is going to taste like a sad joke. This version has actual depth and complexity because you’re working with real ingredients instead of whatever’s in those jugs. Plus, there’s something really satisfying about making a drink that looks and tastes this good from basic ingredients you probably already have.
If you’re into this kind of thing, check out my:
❃ Creamy Banana Matcha Smoothie Recipe (5-Minute Energy Boost)
❃ Cozy Best Winter Smoothie for Weight Loss: 22g Protein Recipe
❃ Warm Smoothie for Weight Loss: Easy Morning Recipe Under 300 Cal
❃ Oats Banana Smoothie for Weight Loss: 285 Calories, 4+ Hours Full
Made this? Tell me in the comments what apples you used or if you spiked it with anything good. If it turned out great, share it with someone who needs a little fall magic in their life. And if you’re feeling extra, rate the recipe—it actually helps other people find it.
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Easy Spiced Apple Cider That Actually Tastes Like Apples
Ingredients
- 10 medium apples about 3 pounds, mixed varieties
- 8 cups water
- 3 cinnamon sticks
- 1 tablespoon whole cloves
- 1 whole nutmeg lightly cracked
- 1 orange quartered
- 2-4 tablespoons maple syrup or honey optional, to taste
Instructions
- Wash and quarter the apples, leaving cores, seeds, and peels intact. Place them in a large 6-quart pot or Dutch oven.
- Add water, cinnamon sticks, whole cloves, cracked nutmeg, and orange quarters to the pot. Make sure apples are fully submerged, adding more water if needed.
- Bring mixture to a boil over high heat, then reduce to low heat. Cover partially and simmer for 1 hour until apples are completely softened and liquid is amber-colored.
- Use a potato masher to thoroughly mash the softened apples in the pot. Continue simmering uncovered for another 30 minutes to concentrate flavors.
- Strain the cider through a fine-mesh strainer into a large bowl, pressing solids with a spoon to extract all liquid. Discard solids.
- Taste the warm cider and stir in maple syrup or honey if desired. Serve hot, or let cool completely before refrigerating in airtight containers for up to 5 days.
