Crisp, refreshing, and made with an abundance of fresh fruit, this White Sangria recipe will be the hit of your next summer party—or tonight’s dinner on the patio.

Why You’ll Love This White Sangria Recipe

• It’s the Cocktail of the People. You don’t have to be an expert mixologist to whip up a pitcher of this white sangria—and you don’t need fancy shakers, strainers, and glasses either. Like my Champagne Punch and Rum Punch, sangria is easy.
• Fruity and Refreshing for a Hot Summer Day. If you like your adult beverages fruity (ahem: Strawberry Mojito, Peach Margarita), white sangria is the drink for you—but unlike a lot of other fruity boozy drinks, sangria is light and refreshing, not cloyingly sweet. It’s got balance!
• A Perfect Party Starter. Make sangria for a party, and everyone flocks to it. This white sangria is always the most popular beverage at any summer get-together. Make a pitcher ahead of time so you don’t have to worry about mixing drinks and cocktails while entertaining.
• Great for Any Occasion. You don’t have to throw a party to enjoy sangria, though! Fire up some Grilled Swordfish for dinner and enjoy it with a glass of sangria on the patio.
• Fabulously Versatile. With sangria, the possibilities are endless. Tweak my white sangria recipe to your tastes, or use it as a starting point to come up with your own boozy creation. I’ve even made a spooky red wine sangria for Halloween—my Halloween Sangria!

How to Make White Sangria

The Ingredients

• Orange. Our trifecta of citrus starts with orange, which adds a touch of sweetness to the mix.
• Lemon. Lemon brings bright, tart flavor to the table.
• Lime. Lime adds tartness too, but also some depth and nuance.
• Peaches. If you can get your hands on fresh, ripe, juicy peaches, by all means, use them in this white wine sangria! When peaches aren’t in season, you don’t have time to wait for them to ripen, or you don’t feel like peeling them, use frozen.

• Berries. You can use sliced strawberries, blackberries, blueberries, or raspberries—one of them, a few of them, or all of them. Fresh or frozen are fine here too.
• Granulated Sugar. This is an optional addition; taste the sangria and see if it needs more sweetness. Honey or agave can also be used.
• Peach Brandy. Peach brandy is a delight with the summery flavors of white sangria, but apple brandy works too. You can also use regular brandy, but it has a stronger flavor.
• Triple Sec, Amaretto, or Dark Spiced Rum. Use whatever liqueur you have on hand or prefer.
• Dry White Wine. To balance the sweetness of the fruit, choose a dry wine like Verdejo, Albarino, Pinot Grigio, or Sauvignon Blanc.
• Prosecco. For a hit of effervescence! You can use sparkling water, club soda, or lemon lime soda for a little less alcohol and lot more bubbles.
• Fresh or Frozen Berries. An optional garnish for serving with this white sangria recipe.
• Fresh Mint Leaves. Also optional, but if you’ve got some growing in your backyard, this is a great way to use it!

The Directions

1. Slice and Juice the Citrus. Add ’em to the pitcher.

2. Add the Rest of the Fruit. Peaches and berries. 

3. Stir In Everything the Liquers. If you’re using sugar, add it and make sure it dissolves.

4. Add the White Wine. Stir one more time.
5. Chill. For at least 4 hours or up to 1 day.
6. Pour and Top. Serve the white sangria over ice, then top with a splash of Prosecco and garnish with berries and mint. ENJOY!

Storage Tips

• To Store. Refrigerate white sangria and use it within 5 days. If your pitcher doesn’t have a lid, cover it with plastic wrap. As sangria sits, the flavors will change slightly, but it will still be tasty!

What to Serve with White Wine Sangria

• Apps and Finger Foods. We’re talking summery party food here! Garlic Butter Shrimp, Whipped Feta Crostini with fresh fruit, and all your go-to faves.
• Grilled Shrimp or Fish. Dry white wine pairs well with seafood, and since summer is grilling season, I especially love serving it with my Grilled Salmon and Shrimp Kabobs with Pineapple.
• Chicken. White meat is also a classic pairing with white wine. Serve white sangria with Grilled Chicken Breast or Chicken Kabobs.
• Salad. Crisp, refreshing sangria is ideal for serving with a crisp, refreshing salad like my Green Goddess Salad and Watermelon Salad.

Recommended Tools to Make this Recipe

• Pitcher. A wide-mouthed glass pitcher is all you need for perfect presentation! 
• Wooden Spoon. For giving your sangria a good stir. I like this set because it comes with three different sizes for all your stirring needs.
• Citrus Juicer. This citrus juicer is my go-to. It catches the seeds, so you don’t have to fish them out of the juice with a spoon.

Recipe Tips and Tricks

• Use the Best Fruit You Can Find. Lackluster fruit makes lackluster sangria, and this white sangria recipe is all about sweet, ripe summer fruit. It’s better to use frozen peaches and berries than fresh ones that are bland or past their prime.
• Let the Flavors Meld. This makes the difference between good sangria and great sangria. Only once you give your white sangria time to sit and chill will the fruit flavors diffuse into the wine mixture.
• Freeze the Fruit for Outdoor Serving. If it’s a hot day and you’re throwing an outdoor party, freeze the fruit (or use store-bought frozen fruit) for your sangria. This will keep it perfectly chilled without ice cubes watering it down.
• Make a Few Batches for a Party. This white sangria recipe goes fast, so make sure you have backup! 

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White Sangria Recipe

Crisp, refreshing, and made with an abundance of fresh fruit, this easy white sangria recipe will be the hit of your next summer party!

Course Drinks

Cuisine Spanish

Prep Time 15 minutes minutes

Chilling Time 4 hours hours

Total Time 4 hours hours 15 minutes minutes

Servings 6 servings

Calories 200kcal

Author Erin Clarke / Well Plated

Ingredients

• 1 orange
• 1 lemon
• 1 lime
• 1 cup sliced peaches fresh or frozen
• 1/2 cup berries fresh or frozen berries (sliced strawberries, blackberries, blueberries, or raspberries)
• 2 tablespoons granulated sugar optional
• 1/4 cup peach brandy or apple brandy or regular brandy (note regular brandy will have a stronger flavor)
• 1/4 cup triple sec or amaretto or dark spiced rum; all are delish, so use what you like/have
• 1 bottle dry white wine; such as Verdejo Albarino, Pinot Grigio, or Sauvignon Blanc
• Prosecco or sparkling water, for serving
• Ice for serving
• Fresh or frozen berries optional for serving
• Fresh mint leaves optional for serving

Instructions

• Half the orange, lemon, and lime. Cut one of each half in half again so you have 2 quarters. Juice each quarter into a large pitcher. Add the remains of juiced fruit.
  
• Cut the remaining citrus halves into thin slices, then add the slices to the pitcher. Add the peaches and berries.
  
• Add the brandy, triple sec, and sugar (if using). With a wooden spoon, muddle to combine and dissolve the sugar.
  
• Pour in the wine and stir once more. Chill at least 4 hours or overnight.
  
• To serve, fill glasses with ice. Give the white sangria a stir, then pour it over ice. Top with a splash of Prosecco, stir gently once more, and garnish with berries and mint as desired.

Notes

TO STORE: Refrigerate white sangria and use it within 5 days. If your pitcher doesn’t have a lid, cover it with plastic wrap. As sangria sits, the flavors will change slightly, but it will still be tasty!

Nutrition

Serving: 1 (of 6) | Calories: 200kcal | Carbohydrates: 19g | Protein: 1g | Fat: 0.3g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.04g | Potassium: 196mg | Fiber: 2g | Sugar: 14g | Vitamin A: 145IU | Vitamin C: 24mg | Calcium: 27mg | Iron: 1mg

Related Recipes

Looking for some more easy cocktail recipes? I’ve got plenty of ideas for you! Here are some of my favorites:

Drinks

White Sangria Recipe

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Cocktails

Christmas Punch

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Cocktails

Mulled Wine

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If you are looking for ways to relax and unwind, improve your sleep, relieve joint inflammation, or simply like the idea of adding a warm, tasty beverage to your evening routine, this Golden Milk recipe is for you!

Also called turmeric milk, golden milk is a warm beverage made with ingredients that are shown to reduce inflammation and help improve sleep, including turmeric and ginger, which give the drink its signature “golden” hue.

Golden milk tastes a little similar to chai tea or chai tea lattes, as it is made with warm, aromatic spices with earthy flavors.

Since beginning my quest for better sleep, I can say for sure that one of my favorite new bedtime rituals is making myself a cup of this traditional golden milk.

It’s super soothing and gives my body a queue that it’s time to wind down at the end of the night.

Health Benefits of Golden Milk

For centuries, healing golden milk has been used in Ayurvedic medicine (which originates in India) as an alternative remedy to soothe coughs, aches and pains, restlessness, and more.

Golden milk benefits include:

• Amino acids (like tryptophan), minerals, and other vital compounds shown to promote more restful sleep.
• Immune system-boosting antioxidants which can help fight illness and infection.
• Anti-inflammatory properties that can ease joint pain and stiffness.
• Curcumin, the active compound in turmeric, has been linked to improved brain function and heart health.
• Golden milk can aid in digestion, calm nausea, and improve overall gut health.

**As always, check with your doctor before turning to golden milk as a remedy or wellness supplement. The above is based on information available online. I’m not a dietician but enjoy reading about health and sharing what I’ve learned.

How to Make Golden Milk

This creamy turmeric milk recipe is made of ingredients that have been shown to promote a good night’s sleep and reduce inflammation.

The Ingredients

• Almonds. Rich in magnesium, which promotes both sleeping and muscle relaxation. This golden milk recipe uses them in the form of almond butter and almond milk (I also use both in this healthy Strawberry Smoothie).

• Honey. This natural sweetener allows tryptophan (of Thanksgiving turkey fame) to enter the brain more easily.

• Ginger. Calms the stomach and promotes relaxation. Some studies suggest ginger can also help reduce anxiety.
• Turmeric. Aids digestion and has calming properties, which lead to sounder sleep. If you have aches and pains, golden milk for joints is a popular remedy, as it is anti-inflammatory too. (This Turmeric Smoothie is also lovely for inflammation and digestion.)
• Cinnamon. Similar to turmeric and ginger, cinnamon also helps with digestion. PLUS it supports healthy sugar metabolism and is a delicious pairing with the other ingredients (like in this Oatmeal Smoothie).

The Directions

1. Combine ingredients in a small saucepan.

2. Warm over until heated through, whisking to fully incorporate the almond butter and spices.

3. Pour into a mug. ENJOY!

Storage Tips

• To Store. Leftovers can be stored in an airtight container such as a mason jar in the refrigerator for up to 3 days.
• To Reheat. Reheat on the stove, stirring to recombine the spices and almond butter.

Recommended Tools to Make this Recipe

• Saucepan. Invest in a great set of saucepans for all your stovetop cooking needs.
• Whisk. This slimmed-down size is ideal for stirring.

Insulated Mug

Keep your drinks warm for hours so you can enjoy them to the last drop.

Get on AMazon

Pleasant dreams, friends!

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Golden Milk

The BEST golden milk recipe! Warm, comforting, and earthy, this easy golden milk has anti-inflammatory benefits and can help you sleep.

Course Drinks

Cuisine Indian

Prep Time 2 minutes minutes

Cook Time 3 minutes minutes

Total Time 5 minutes minutes

Servings 1 drink

Calories 134kcal

Author Erin Clarke / Well Plated

Ingredients

• 1 cup unsweetened almond milk or coconut milk
• 2 teaspoons honey plus additional to taste (to make vegan, swap maple syrup)
• 1 1/2 teaspoons almond butter
• 1/2 teaspoon pure vanilla extract
• 1/2 teaspoon ground cinnamon plus additional for serving
• 1/4 teaspoon ground turmeric
• 1/8 teaspoon ground ginger
• Optional additions: tiny pinch ground black pepper or ground cardamom, or ground cloves

Instructions

• Combine the milk, honey, almond butter, vanilla extract, cinnamon, turmeric, ginger, and any optional spices in a small saucepan.
  
• Heat over medium until warmed through, whisking briskly so that the almond butter does not stick to the bottom and the spices incorporate. Do not let boil.
  
• Pour into a mug and sip deeply. Enjoy!

Notes

• TO STORE: Keep leftovers in an airtight container, such as a mason jar, for up to 3 days in the refrigerator. 
• TO REHEAT: Warm on the stove, stirring to recombine the spices and almond butter.

Nutrition

Serving: 1drink | Calories: 134kcal | Carbohydrates: 16g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Potassium: 87mg | Fiber: 2g | Sugar: 12g | Vitamin A: 3IU | Vitamin C: 1mg | Calcium: 338mg | Iron: 1mg

Related Recipes

Here are more of my favorite good-for-you non-alcoholic beverages:

Non-Alcoholic Drinks

Healthy Hot Chocolate

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Smoothies

Green Smoothie

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Smoothies

Avocado Smoothie

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Drinks for one, and you have a nice evening to yourself. Drinks for two or three, and it’s happy hour. A WHOLE BOWL of sparkling Christmas Punch? We have ourselves a party!

Bubbly, festive, and a total snap to stir together, this easy Christmas punch is light, refreshing, and not at all overly sweet.

It takes less than fives minutes prep time and would be a lovely, useful centerpiece at any holiday party because:

• It’s simple but beautiful, with the right amount of holiday sparkle.
• Guests will love it (and love you for making it!).
• Crowd control. Think of holiday punch as your party’s water cooler. Guests will flock wherever it’s placed.

I usually shy away from big batch punch recipes because they tend to be overly sweet.

Not this Christmas punch!

If you’re planning a holiday gathering and want to know what to drink, Christmas punch is the answer .

Together, this combination of the light and bright with the deep and spicy makes this Christmas punch dangerous (almost as dangerous as festive Rum Punch).

It’s soooo yummy and easy to sip.

Because it takes minutes to make, you can quickly (perhaps too quickly) continue refilling the bowl as the night goes on.

The Best Christmas Punch Recipe

Cranberry juice, sparkling wine, and orange slices keep the punch’s flavor light, bright, and dangerously easy to drink.

Be warned: this is one crushable holiday cocktail! (You can choose whether or not to mention this tidbit to guests.)

The Ingredients

• Cranberry Juice. Make sure you use a juice that is labeled 100% cranberry juice, versus cranberry juice cocktail. The juice should be marked 100% cranberry but still has a blend of other juices for some natural sweetness (confusing I know!). This is the one I used.

• Sparkling Wine. Use a very dry sparkling wine. It doesn’t matter what the wine’s country of origin is, as long as it is labeled “brut,” which is the driest, dryer even than wine labeled “extra dry” (Tip: think “brutally dry”). Champagne, cava, and Prosecco are all fair game.
• Apple Cider + Ginger Ale. Adds balance and dynamic flavor.
• Dark Rum or Brandy. Rich, spicy, and fun. I preferred this as a Christmas rum punch, but if you’d like something a little sweeter, brandy is a good option.
• Oranges. For a hint of citrus and beautiful color.
• Cranberries. Fresh cranberries are important here. I love the look of fresh cranberries floating on top too. Cranberries and oranges are the perfect holiday garnishes.
• And, lots of ice!

The Directions

1. Chill all the ingredients to make sure your punch is nice and chilly.
2. Fill a large punch bowl (or pitcher) with ice, and top with all the ingredients except the oranges and cranberries. Give it a quick stir. Last, top with the oranges and cranberries to beautify it. ENJOY!
   

Recipe Adaptations

• Non-Alcoholic Christmas Punch. Omit the alcohol from this recipe, and use sparkling white grape juice or lemon-lime soda instead of wine. Prepare as directed.
• Christmas Punch in Sherbet. Top each glass of this Raspberry Champagne Float with Christmas punch instead of champagne.
• Christmas Punch with Raspberry Vodka. Swap in an equal amount of raspberry vodka such as Tito’s for the rum or brandy in this recipe.
• Pomegranate Christmas Punch. Use pomegranate juice instead of cranberry juice, and swap in pomegranate seeds for the cranberries.
• Cranberry Orange Christmas Punch. Substitute 3/4 cup of the cranberry juice for orange juice.
• Tropical Christmas Punch. Add 1/2 cup pineapple juice, plus additional to taste.

More Christmas Drinks

Christmas drinks are delicious, festive, and perfect for serving at parties.

This punch is one of my favorites. It could also be used for Christmas morning punch.

I also love serving these other easy Christmas drinks:

• Mulled Wine
• Champagne Punch
• Apple Cider Mimosa
• Cranberry St. Germain Cocktail
• Hot Buttered Bourbon
• Crockpot Hot Chocolate

What to Serve with Christmas Punch

This traditional Christmas punch goes perfectly with every holiday recipe. Here are a few ideas:

• Appetizers. Pesto Pinwheels, Cheese Fondue, or Crab Artichoke Toasts are much loved holiday apps.
• Desserts. Perfect Cream Cheese Sugar Cookies, Chocolate Ginger Cookies, and Brown Butter Peanut Butter Blossom Cookies would all be delicious alongside a glass of Christmas punch.

Recommended Tools to Make Christmas Punch

• Punch Bowl. I also love this punch bowl set from Crate & Barrel.
• Large Measuring Cup. I use this simple one.
• Ladle. A glass ladle to go along with your punch bowl.

Glass Punch Bowl

This punch bowl is an excellent size for a crowd, and could double as a salad serving dish. It’s heavy duty glass and classy, yet also dishwasher safe.

GET ON AMAZON

If you are looking for drinks for your next party—or for a good excuse to throw a party, period—I hope you’ll give this easy Christmas punch recipe a try.

It combines a retro holiday feel with a fresh modern taste, and I know your guests will love it as much as we do!

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Christmas Punch

Easy, refreshing Christmas Punch for a crowd! With champagne, rum, cranberry and cider. Not too sweet—party perfect! Non-alcoholic version too.

Course Drinks

Cuisine American

Prep Time 10 minutes minutes

Cook Time 0 minutes minutes

Total Time 10 minutes minutes

Servings 20 servings

Calories 137kcal

Author Erin Clarke / Well Plated

Ingredients

• 1 large bag of ice
• 5 cups 100% cranberry juice* 40 ounces, NOT cranberry juice cocktail
• 2 bottles very dry sparkling wine (750 ml bottles) , such as champagne, cava, or Prosecco (I used a brut Prosecco)
• 2 cups apple cider
• 1 1/2 cups diet ginger ale (12 ounces) (from 1 can or poured from a liter bottle)
• 1 1/2 cups dark rum or brandy (12 ounces)
• 2 oranges thinly sliced into rounds
• 1 cup fresh cranberries

Instructions

• Make sure all of the ingredients are well chilled. Fill a large punch bowl with ice. Top with the cranberry juice, sparkling wine, apple cider, ginger ale, and rum.
• Stir gently to combine. Top with the orange slices and fresh cranberries. Enjoy!

Video

Notes

• *IMPORTANT NOTE ON CRANBERRY JUICE: Look for a juice that is marked 100% cranberry but that has a blend of other juices, usually apple, added (it is confusing! This is the one I used). If you purchase 100% pure cranberry juice without any other fruits used, it may be too tart for your taste. If this happens, you can sweetened the punch to your liking by stirring in 1/4 to 1/2 cup simple syrup.
• Nutritional information assumes no ice melt. Since realistically, some ice will melt into the glasses, the numbers are a bit high for 6 ounces. Feel free to use myfitnesspal.com or another service if you need a more precise estimate.

Nutrition

Serving: 1glass, about 6 ounces | Calories: 137kcal | Carbohydrates: 13g | Sugar: 12g

Warm your fingers and lift your spirits with a mug of nice homemade Hot Chocolate.

Made with hot milk and combining the intensity of cocoa powder with the richness of good chocolate, this hot chocolate is the real deal.

Sure, there’s the powdery packet plus microwave.

BUT let’s be honest: it’s not the same. 

If you are going to enjoy a mug of hot chocolate, really enjoy it with the good stuff! 

Plus, making hot chocolate homemade allows you to customize how chocolatey, sweet, or creamy you want it, to add different flavors, and even to spike it.

How to Make Hot Chocolate

This easy hot chocolate is fuzzy flannel and your favorite slippers feels.

Grab a saucepan and your favorite chocolate, and whisk up warm milk with a few ingredients to treat yourself to a mug of heaven.

The Ingredients

• Milk. I used 2%, which gives it richness than skim and makes healthier and less calories and cholesterol than other homemade hot chocolates that call for heavy cream or whole milk. You can use your preferred milk here. I don’t recommend water as water makes hot chocolate thin and not as flavorful. Bonus, milk has protein and calcium.
• Semi-Sweet Chocolate. Chocolate is the star of this drink after all, so use the good stuff. I recommend chopping a bar of chocolate. If you use bittersweet, add a bit more sugar to the recipe.

• Unsweetened Cocoa Powder. To pack an extra punch of chocolate flavor.
• Sugar. This is optional and the amount can be adjusted based on how sweet versus bitter you prefer your chocolate level.

• Cinnamon. This is my secret ingredient, but I’m sharing with you because I love you. The pinch of cinnamon adds that mysterious, delightful “what is in this delicious drink?!” element.
• Vanilla Extract. Because vanilla makes every sweet taste better.
• Salt. Wait, salt in hot cocoa? Yes! Just a bit to balance the sweet and bring out the chocolate.

The Directions

1. Combine all of ingredients except the vanilla in a saucepan.

2. Heat over medium, whisking frequently, until chocolate melts and mixture is smooth. Add the vanilla. Serve immediately, or transfer to a crockpot to keep warm. ENJOY!

Hot Chocolate Recipe Variations

The beauty of homemade hot chocolate is you can make it so many ways!

Nutella Hot Chocolate:

• Whisk in 2 tablespoons of Nutella to base hot chocolate recipe while it’s warming on the stove.

Coffee Hot Chocolate:

• Add a shot of espresso to your cup, then pour in hot chocolate.

Spiked Hot Chocolate:

For a grown up version, add a shot of liquor per 1 cup serving of hot chocolate. A few options that I think would be tasty:

• Baileys Irish Cream
• Kahlua
• Chocolate liqueur
• Coffee liqueur
• Brandy
• Peppermint schnapps

Peppermint Hot Chocolate

• Add 1/4 teaspoon peppermint extract to the hot chocolate recipe, or a teeny splash to your mug (a little goes a long way!).
• To drive home peppermint point, garnish mug with mini candy cane, and/or drop in a peppermint patty candy.

Storage Tips

• To Store. After cooling to room temperature, store in a covered container in fridge. Hot chocolate is best served within a day.
• To Reheat. Warm in microwave or in saucepan on the stove until steaming. 

What to Serve with Hot Chocolate

Freshly-baked cookies are the perfect pairing with your steaming mug of hot chocolate!

Cookies

Candy Cane Snowball Cookies

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Cookies

Cranberry Orange Cookies

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Cookies

Chocolate Ginger Cookies

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Recommended Tools to Make this Recipe

• Whisk. I find I use a small-sized whisk much more frequently than a full sized.
• Measuring Cups. A baking essential!
• Ladle. For serving.

My Favorite Whisk

This is the best whisk! I use a 9-inch whisk 99.5% of the time over my large, standard whisk. I find it easier to maneuver.

Get on AMazon

Let’s raise a mug to the season and to the best hot chocolate!

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How to Make Hot Chocolate

How to make hot chocolate from scratch. With cocoa powder, chopped chocolate, and milk, this simple recipe is fast and way better than a mix!

Course Drinks

Cuisine American

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 6

Calories 316kcal

Author Erin Clarke / Well Plated

Ingredients

• 4 cups 2% milk whole milk, or non-dairy milk of choice (I do not recommend skim, as it will be watery)
• 8 ounces semi-sweet or dark chocolate chopped (50 to 60 percent)
• 1 tablespoon unsweetened cocoa powder
• 1 tablespoon granulated sugar plus additional to taste
• 1/4 teaspoon kosher salt
• 1/4 teaspoon ground cinnamon optional
• 1/4 teaspoon espresso powder or instant coffee optional
• 1/2 teaspoon pure vanilla extract

Instructions

• In a medium saucepan, combine the milk, chocolate, cocoa powder, sugar, salt, cinnamon, and espresso powder.
  
• Heat over medium, whisking frequently, until chocolate melts and mixture is smooth. Do not let the mixture boil and whisk often.
  
• Remove from the heat and stir in the vanilla. Taste and add additional sugar 1 teaspoon at a time until your desired flavor is reached (if you are using chocolate closer to 60%, you may want one or 2 teaspoons more). Enjoy immediately, or transfer to a slow cooker to keep warm.

Notes

• TO STORE: After cooling to room temperature, store in a covered container in fridge. Hot chocolate is best served within a day.
• TO REHEAT: Warm in microwave or in saucepan on the stove until steaming. 

Nutrition

Calories: 316kcal | Carbohydrates: 28g | Protein: 8g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 14mg | Potassium: 506mg | Fiber: 4g | Sugar: 19g | Vitamin A: 175IU | Vitamin C: 0.3mg | Calcium: 218mg | Iron: 5mg

More Hot Drinks to Warm You Up

Cocktails

Mulled Wine

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Drinks

Golden Milk

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Drinks

Apple Cider

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Mulled Wine is on my must-have holiday cocktail recipe list. I was first introduced to this festive drink at a Christmas market in France, and it’s a recipe I look forward to making every year.

Mulled wine is popular throughout Europe, especially at Christmas, and I was hooked from the first sip.

While I can’t state authoritatively that this is the most traditional mulled wine recipe (there seem to be as many variations of mulled wine as there are European cafés in which to sip them), I’ve made enough batches over the years to state with confidence that this is the best mulled wine recipe.

• This spiced wine is piping hot.
• It smells of warm holiday spices, like cinnamon and cloves.
• It tastes of the childhood nights my sisters and I spent singing unsolicited Christmas carols to our neighbors and convincing my dad to light our wood-burning fireplace: cozy, welcome, and somehow familiar (I feel the same way when it comes to Crockpot Hot Chocolate).

What is Mulled Wine?

• A traditional mulled wine recipe consists of wine (usually red) that is heated with a mix of whole warming spices and other optional ingredients like apple cider, citrus, and brandy.
• Spiced wine tastes like a big, fruity red wine crossed with a spicy batch of apple cider, with a hit of spirit and a sprinkle of holiday magic. It’s wonderful.

How to Make Mulled Wine

I make a batch of homemade spiced wine every season and have been tweaking the recipe over the years to have just the right balance of spice, sweetness, and warmth.

This recipe is my absolute favorite version.

If you’re hosting a holiday gathering, this mulled wine recipe can be made in big batches in the slow cooker for a crowd, or you can quickly whip up a batch on your stovetop.

The Ingredients

• Red Wine. A dry and richly flavored red wine is perfect for this recipe (save a splash for these Red Wine Truffles too).

• Apple Cider. Where most spiced wine recipes use sugar, I love using apple cider instead. It gives the hot wine a seasonal flavor that tastes just right for this time of year. (If you love cider, try this Apple Cider Cocktail too!)

• Honey. A touch of sweetness.
• Orange. A key to making the best spiced wine (and Brandy Old Fashioned) is balancing different notes of complementary flavors, and the orange juice and orange slices help do just that.

• Spices. I use cardamom pods, cinnamon sticks, and star anise for my classic mulled wine spices. Even if you don’t love anise (I’m not usually a fan myself), the flavor here is subtle and gives this spiced wine an extra note of flavor that you don’t want to miss.

• Brandy. The final edge this spiced wine needs to reach its peak.

The Directions

1. Pour the wine into a large pot or slow cooker.

2. Add WHOLE spices, apple cider, and orange citrus. Simmer to allow the spices to infuse the wine with their warmth and the other ingredients to marry into a single, delicious drink. Add brandy. ENJOY!

Storage Tips

• To Store. Mulled wine is best enjoyed the day that it is made, but you can refrigerate it for up to 1 day. Let it cool completely, pour it into an airtight storage container and refrigerate.
• To Reheat. Gently rewarm mulled wine in a large pot on the stovetop over low heat, or pour leftovers into your slow cooker and reheat on LOW until warm. If you choose to reheat your leftover refrigerated mulled wine, be aware that the flavors may not be as vibrant as they are when it’s freshly made.
• To Freeze. You can freeze mulled wine, then blend it later to turn it into sorbet. First, you will need to cook off all the alcohol. Bring your mulled wine to a boil, and keep it on a rolling boil for around 5 to 6 minutes, so the mixture becomes syrupy, and the alcohol burns off. Let the wine cool completely, then carefully pour the leftovers into the cavities of an ice cube tray and place them in the freezer. Pop the cubes into a food processor with full-fat yogurt, then blend. You also can freeze the wine without cooking off the alcohol; it won’t freeze hard but can be used to make slushies.

What to Serve with Mulled Wine

Appetizers

Cheese Fondue

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Appetizers

Spinach Puffs

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Appetizers

Brie En Croute with Apples and Pecans

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Recommended Tools to Make this Recipe

• Dutch Oven. A deep, wide-rimmed Dutch oven is the perfect vessel for warming mulled wine on the stovetop.
• Programmable Slow Cooker. This one switches to “keep warm” once the cooking time is done. For crockpot mulled wine, I set it to low or keep warm, depending on the wine’s temperature.
• Ladle. The easiest way to serve your mulled wine.

Every sip of mulled wine (and French Hot Chocolate) makes me want to take a sleigh ride on a starlit night and then warm myself beside a fire in a quaint European café.

On nights when the cold nips my neck and threatens to settle into my bones, nothing warms me to the core like this richly spiced, aromatic drink.

I hope this easy mulled wine recipe brings the same amount of merry to your holiday tradition as it does to ours.

Mulled Wine Video

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Mulled Wine

The best mulled wine with brandy, apple cider, and mulling spices for the stovetop or slow cooker. A festive spiced wine for the holidays!

Course Drinks

Cuisine American, French, German

Prep Time 5 minutes minutes

Cook Time 30 minutes minutes

Total Time 35 minutes minutes

Servings 6 servings

Calories 228kcal

Author Erin Clarke / Well Plated

Ingredients

• 750 ml red wine (1 bottle) — choose something fruity but not too sweet—Merlot, Zinfandel, or Cabernet Sauvignon all work well
• 2 cups apple cider
• 1/4 cup honey
• 1 orange zested and juiced
• 5 whole cloves
• 4 green cardamom pods
• 2 cinnamon sticks
• 1 whole star anise
• 1/4 cup brandy
• Orange slices for garnish
• Cinnamon sticks for garnish

Instructions

• Add wine, cider, honey, orange zest and orange juice to a Dutch oven or similar large pot and stir to combine.
  
• Add the cloves, cardamom, cinnamon stick, and star anise. Bring to a simmer over medium-high heat. Reduce the heat to low and let simmer gently for 30 minutes; do not let the wine boil.
  
• Stir in the brandy. To serve, ladle into mugs and garnish with an orange slice and cinnamon sticks.
  

Video

Notes

• DOUBLE BATCH: This recipe scales easily. Feel free to increase the batch size by as much as your pot will hold.
• TO MAKE IN THE CROCKPOT: Add the wine, cider, honey, orange zest, and orange juice to a 3-quart or larger slow cooker. Stir to combine. Add the cloves, cardamom, cinnamon, and star anise. Cook on low until warm, 30 minutes to 1 hour, depending on your slow cooker. Stir in the brandy and serve. To keep the wine warm, leave the slow cooker on the “Keep Warm” setting. If your slow cooker does not have a warm setting, alternate between “Low” and “Off.”
• TO STORE: Let your mulled wine cool completely, then pour it into an airtight storage container and place it in the refrigerator for up to 3 days.
• TO REHEAT: Gently rewarm mulled wine in a large pot on the stovetop over low heat, or pour leftovers into your slow cooker and reheat on LOW until warm.

Nutrition

Serving: 1(of 6), about 8 fluid ounces | Calories: 228kcal | Carbohydrates: 28g | Protein: 1g | Fat: 0.3g | Saturated Fat: 0.04g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.04g | Potassium: 312mg | Fiber: 2g | Sugar: 22g | Vitamin A: 57IU | Vitamin C: 13mg | Calcium: 45mg | Iron: 1mg

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A blend of tropical fruit juices, light and dark rum, and a touch of grenadine, this Rum Punch recipe ultra-refreshing, not too sweet, and the perfect party drink for a crowd.

I purchased this punch bowl nearly five years ago.

Every year I make a point to validate its space in my cabinet by using it at least once.

• Christmas Punch is lightly fizzy and features apple cider, sparking wine, and rum or brandy.
• Champagne Punch is glittering with raspberries.
• Skinny Margaritas are begging to be made by the pitcher (er, punch bowl).
• White Sangria is a summertime favorite.

This year, I wanted to return to the punch bowl’s roots and make a traditional rum punch, but with one important twist.

This rum punch is not overly sweet.

In fact, all of our friends agreed that it was hands-down the best rum punch they’ve ever had!

The Best Rum Punch

Traditional Caribbean rum punch is made of rum, tropical juices like pineapple, orange, lemon (and/or lime), and grenadine. It is typically served chilled.

• Usually, the grenadine amount in Jamaican rum punch is (in this refreshing, NOT cloyingly sweet drink lover’s opinion) beyond excessive. A full, 12-ounce bottle or more!
• I scaled it back significantly. Just 4 ounces of grenadine made this punch taste tropical without turning it into liquid sugar.
• I also added pomegranate juice, which may not be as traditional as fruit punch, but it balances the drink’s sweetness and added some punch (pun intended).

How to Make Rum Punch

Choosing a big-batch cocktail for a crowd can be tricky, especially if you don’t know everyone’s tastes.

However, this easy rum punch recipe is the ideal crowd-pleasing drink (Mulled Wine is another).

• It is sweet enough for those who like their drinks on the fruity side.
• It is WELL BALANCED. I usually avoid rum and tiki-style drinks because I find them too sweet, but I couldn’t stop sipping this punch!
• It is EASY. Just stir and refrigerate! You can prep it hours in advance.

Simply put, this Caribbean rum punch tastes like paradise!

The Ingredients

• Pineapple Juice. Sweet and 100% tropical, pineapple juice is delicious in this punch. Plus, pineapple juice is a good mix with rum.
• Orange Juice. Orange juice has a crowd-pleasing sweet, fresh, and citrusy flavor that pairs well with the other juices and rum. And, let’s remind ourselves that it contributes to your daily dose of vitamin C.
• Lime Juice. Just like in the best Skinny Margarita, lime juice helps make the punch extra refreshing.

• Pomegranate Juice. The perfect mix of sweet and sour flavors.
• Rum. I used both dark and light rum for this recipe. Light rum has a more delicate flavor, while dark rum has a rich, bold flavor. The combination makes this punch shine.

• Grenadine. Made from pomegranate juice (not cherry), grenadine is beloved for the sweetness it brings to cocktails and mocktails (it stars in Shirley Temple drinks).

• Nutmeg + Cloves. Warm spices make the punch taste extra special and inviting. Ground or freshly grated both work well here.

The Directions

1. Stir all the punch ingredients together in a punch bowl or pitcher. Chill for at least 1 hour.

2. Serve in glasses with ice. Garnish as desired (see below for ideas) and add a splash of sparkling water or prosecco as desired. CHEERS!

Storage Tips

• To Store. Refrigerate leftover punch for up to 2 days.

Recommended Tools to Make Rum Punch

• Punch Bowl. A fun way to serve drinks to a crowd. A pitcher will also work well for this recipe.
• Ladle. The easiest way to serve the punch.
• Jigger. For perfect measurements.

Beautiful Drink Pitcher

Whether you’re serving water, Lavender Lemonade, Skinny Blackberry Margaritas, or punch, this beautiful pitcher is up to the task.

Get on AMazon

Three cheers for easy rum punch!

By the time the bowl is empty, you and your guests will be singing its praises (maybe literally).

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Rum Punch

A traditional rum punch recipe with pineapple juice, dark and light rum, and grenadine. Not too sweet, and the perfect rum punch for a crowd!

Course Drinks

Cuisine Caribbean

Prep Time 10 minutes minutes

Cook Time 0 minutes minutes

Chill Time 1 hour hour

Total Time 1 hour hour 10 minutes minutes

Servings 8 – 10 servings

Calories 315kcal

Author Erin Clarke / Well Plated

Ingredients

• 1 1/2 cups pineapple juice
• 1 1/2 cups orange juice
• 1 cup fresh lime juice about 8 limes
• 1 cup 100% pomegranate juice
• 4 ounces grenadine syrup plus additional to taste* (I used Rose’s)
• 1 1/2 cups dark rum such as Captain Morgan
• 1 1/2 cups light rum
• Pinch freshly grated nutmeg or ground nutmeg
• Tiny pinch cloves
• Orange slices for garnish
• Pomegranate seeds for garnish
• Pineapple slices optional for garnish
• Sparkling water or prosecco optional for serving

Instructions

• In a large pitcher or punch bowl, stir together all of the ingredients except for the garnish: pineapple juice, orange juice, lime juice, pomegranate juice, grenadine, dark rum, light rum, nutmeg, and cloves. Chill for at least 1 hour or up to 6 hours.
  
• To serve, fill glasses with ice and ladle into glasses. Garnish with oranges, pineapples, and pomegranate. When serving in a punch bowl, I like to cut the oranges crosswise into thin, circular slices, then float them on top with the pomegranate seeds sprinkled over. If desired, top your punch with a splash of sparkling water or prosecco.
  

Notes

• *INGREDIENT NOTE: Typical Jamaican rum punch recipes would call for closer to 12 ounces of grenadine. We found 4 ounces plenty sweet enough given the other juices in this recipe, but if you would like it sweeter, feel free to add more grenadine to taste.
• TO STORE: Refrigerate leftover punch for up to 2 days. 

Nutrition

Serving: 1(of 8) | Calories: 315kcal | Carbohydrates: 27g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Potassium: 258mg | Fiber: 1g | Sugar: 19g | Vitamin A: 110IU | Vitamin C: 37mg | Calcium: 19mg | Iron: 1mg

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I have an easy Apple Cider Cocktail to put a twinkle in your eye and add sparkle to your evening. Light, refreshing, and adaptable to just about any base alcohol you prefer, it’s just the spirited sip you need to toast the holidays.

This festive cocktail is made with Apple Cider, bourbon, a squeeze of lemon, and ginger beer.

It’s wonderfully spiced, not too sweet, and perfect for the holiday season (like its morning cousin, Apple Cider Mimosa).

A garnish of apple slices, cinnamon, and thyme makes it beautiful enough for an intimate special occasion, while its fast and easy preparation makes it the perfect apple cider cocktail for a crowd.

Any evening would feel immediately cheerful with one of these drinks in your hand.

What I love most about this cold apple cider cocktail is it’s easy to scale (like my favorite Christmas Punch).

I’ve included directions for both one drink and a pitcher, so whether you are pouring for two or a few, this simple cocktail recipe has you covered.

How to Make an Apple Cider Cocktail

This cocktail leans to the bright/refreshing side.

It will lighten up a winter evening and would be enjoyable as an early fall or even summer apple cider cocktail too.

Since the ingredients here are few, be sure to choose each one carefully. I’ve suggested some of my favorites.

The Ingredients

• Bourbon. Choose something good enough to sip on its own, but not so high-end you want to avoid mixing it altogether. Bulleit, Maker’s Mark, Four Roses, and Buffalo Trace are my go-to’s for cocktails (and Bourbon Balls).

• Apple Cider. I like an organic unfiltered apple cider (it will look cloudy but has so much flavor). These are easy to find in the bottled juice section (shelf stable) at most grocery stores, or use my homemade Apple Cider recipe.

• Ginger Beer. A slightly sweet, slightly spicy non-alcoholic beverage that tastes delightful mixed into cocktails. It has a stronger taste than ginger ale and is less carbonated. My top pick is Fever-Tree. It has the most pure, zesty flavor and will make your cold apple cider cocktail shine.
• Lemon Juice. Helps the other flavors pop and adds a little pucker to balance the cocktail and keep it from being too sweet.
• Orange Liqueur. Optional for an additional layer of “fancy.” I recommend Grand Marnier or Cointreau. Stay away from triple sec, as it is too cloyingly sweet.

The Directions

1. Fill a glass with ice and add all of the ingredients except the ginger beer.
2. Stir, add the ginger beer, then stir again.
3. Finish with garnishes. CHEERS!

Storage Tips

• To Store. This drink is best the day it is made; if you anticipate extra, add the ginger beer to the individual servings only, then refrigerate the bourbon/cider/orange liqueur base in an airtight container for up to 1 day. Top with fresh ginger beer just before serving.

What to Serve with Apple Cider Cocktails

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Recommended Tools to Make this Recipe

• Pitcher. Perfect for making a larger batch of this cocktail.
• Jigger. For precise measurements every time.
• Citrus Juicer. A tool worth having in your kitchen.

Must-Have Citrus Juicer

I won’t juice a lemon or lime without this tool now. It’s incredibly easy to use and clean.

Get on AMazon

Whether you’ll be enjoying old holiday traditions or forging new ones this year, I am wishing you all a merry, meaningful season!

I hope this apple cider cocktail brings a little extra spirit. 

(And, if you’re in need of a little extra holiday cheer, spiking a batch of my favorite Crockpot Hot Chocolate always does the trick for me!)

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Apple Cider Cocktail

The BEST apple cider cocktail recipe. This easy cocktail made with apple cider and ginger beer can be mixed with bourbon, whiskey, or vodka.

Course Drinks

Cuisine American

Prep Time 5 minutes minutes

Cook Time 0 minutes minutes

Total Time 5 minutes minutes

Servings 1 drink

Calories 189kcal

Author Erin Clarke / Well Plated

Ingredients

• 2 ounces bourbon* recommended: Bulleit, Maker’s Mark, Buffalo Trace, or Four Roses — this cocktail is also delicious with vodka or rum
• 2 ounces apple cider I prefer unfiltered
• 1/2 ounce lemon juice
• 3 ounces ginger beer recommended: Fever Tree
• OPTIONAL: 1/2 ounce orange liqueur recommended: Grand Marnier or Cointreau; I do not recommend triple sec; it’s just too sweet
• Garnish: Cinnamon stick apple slice, spring of thyme

Instructions

• Fill a rocks glass (or copper mug!) with ice.
• Pour in the bourbon, cider, lemon juice, and orange liqueur (if using). Add the ginger beer.
• Gently swirl the drink with a spoon one time to mix. Garnish with an apple slice, cinnamon stick, and spring of thyme. Enjoy!

Notes

• TO MAKE A PITCHER (5 DRINKS): Stir together 10 ounces bourbon, 10 ounces apple cider, 2 1/2 ounces lemon juice, and 2 1/2 ounces orange liqueur (if using). Cover and refrigerate up to 4 hours or until ready to serve. To make the drinks, fill glasses with ice. Divide the mixture from the pitcher between them. Top with ginger beer and garnish as desired.
• TO STORE: This drink is best the day it is made; if you anticipate extra, add the ginger beer to the individual servings only, then refrigerate the bourbon/cider/orange liqueur base in an airtight container for up to 1 day. Top with fresh ginger beer just before serving.

Nutrition

Serving: 1drink | Calories: 189kcal | Carbohydrates: 15g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Potassium: 57mg | Sugar: 13g | Vitamin C: 5mg

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Whoever said I love you a bushel and a peck must have been specifically thinking of homemade Apple Cider. Fresh apples, water, spices, and a touch of sweetener are all you need to make the best-ever version of this fall classic right on your stove.

If you’re wondering if apple cider is worth it to make from scratch, the answer is YES.

I had never tried making apple cider myself prior to this year (after all, isn’t that what the jugs are for??), and I was delighted.

Not only is apple cider easy to make from scratch (truly!), but its fresh, pure taste is one to savor.

Sure, I expected homemade cider to taste better than the grocery store stuff (just like homemade Slow Cooker Apple Butter and Crockpot Applesauce), but WOW.

This homemade cider exceeded my expectation, both in the intensity of its apple flavor, and the fact that it was not overly sweet.

• Store-bought apple cider is usually full of added sugars.
• The heating processes it goes through can suppress the flavor of the apples.
• When you make homemade apple cider, you don’t lose a speck of its appley-ness.
• Making cider yourself means you control the sweetness. You can use a natural sweetener (like pure maple syrup) and only add as much as you need.

You’ll love the scent of your kitchen while it simmers too—Bath and Body Works, please bottle this up for me.

How to Make Homemade Apple Cider

This from-scratch cider cooks largely hands-free, and you can serve it warm or cold.

• Early in the fall when it’s still warm, I love serving this homemade apple cider cold from the refrigerator with a splash of ginger ale. It’s spot-on for the season but still refreshing (as is this Apple Cider Cocktail).
• Later this season, I’m looking forward to sipping hot mugs of it…both with and without a warming splash of bourbon or rum.

The below recipe is for a non-alcoholic apple cider.

If you’d like to make an apple cider drink, simply stir in two tablespoons of your base liquor of choice (whiskey, rum, bourbon, and brandy will all pair well).

Or, use it to top off a glass of bubbly for an Apple Cider Mimosa (the perfect drink for Thanksgiving and Christmas).

The Ingredients

• Apple. The star of the show! Thanks to their juiciness and sweetness, apples provide both liquid and flavor for the cider. Apples also have numerous health benefits, like oodles of fiber and vitamins. Feel free to use a variety of apples you enjoy. The sweeter the apples, the less sweetener you will need to add later.
• Oranges. Oranges add a sweet, citrus flavor that acts as a perfect complement to the apples and spices.
• Cinnamon Sticks. Impart the delicious, warm, and cozy flavor of cinnamon into your delicious homemade apple cider recipe.
• Cloves. Lightly sweet and warm, cloves are the perfect pairing with cinnamon.
• Optional Spices. For an extra layer of spice, you can add some nutmeg, star anise, allspice berries, and/or whole black peppercorns to your cider.
• Maple Syrup. Naturally sweetens the cider with a rich, caramel-like flavor. Add as much or as little as you like.

• Vanilla. Elevates all the flavors and wraps them in a big cozy hug.

The Directions

1. Add the apples to a pot. Cut both oranges, then peel one of them. Place the oranges and spices in the pot. Pour in the water.

2. Bring the mixture to a rapid simmer, then reduce the heat to low. Let simmer for 2 hours.

3. Remove the unpeeled orange slices. Mash the remaining ingredients. Simmer for 1 hour more.
4. Strain the hot cider. Return the cider to the clean pot, then stir in the syrup (or sugar) and vanilla. ENJOY!

Storage Tips

• To Store. Refrigerate cider in an airtight storage container (a glass carafe or jar works well) or covered pitcher for up to 1 week.
• To Reheat. Very gently rewarm the cider in a pot on the stovetop over low heat or in the microwave.
• To Freeze. Freeze leftovers in an airtight freezer-safe bottle or jar for up to 3 months. Place the frozen cider container in a bowl (to catch any runoff), then let it thaw overnight in the refrigerator before serving.

Recommended Tools to Make this Recipe

• Large Stockpot. This large stockpot is ideal for making homemade cider.
• Strainer. A mesh strainer like this one is ideal for straining the cider.
• Carafe. This beautiful carafe is ideal for storing your cider in the refrigerator.

What’s on your apple agenda this year?

I think it would taste even better with a glass of apple cider, don’t you?!

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Apple Cider

The best easy apple cider from scratch! Fresh apples simmered with warm spices a touch of orange, and maple syrup or brown sugar to taste.

Course Drinks

Cuisine American

Prep Time 10 minutes minutes

Cook Time 3 hours hours

Total Time 3 hours hours 15 minutes minutes

Servings 12 cups

Calories 134kcal

Author Erin Clarke / Well Plated

Ingredients

• 10 to 12 medium apples cut into quarters (no need to peel or core), use a mix of varieties — Fuji, Gala, Honeycrisp, Granny Smith, McIntosh, Jonathan, etc.
• 2 large oranges
• 4 to 5 cinnamon sticks 2- to 3-inches each
• 1 tablespoon whole cloves or 1 teaspoon ground cloves
• Optional spices: 1 whole nutmeg, 1 star anise, 1 teaspoon allspice berries, and/or 4 whole black peppercorns
• 1 gallon (16 cups) water filtered if possible
• 1/2 cup pure maple syrup or packed dark brown sugar, plus additional to taste
• 1 teaspoon pure vanilla extract
• Apple slices and cinnamon sticks for serving
• Bourbon or rum optional for serving; use 2 tablespoons per drink

Instructions

• In a very large stockpot, place the apples. Quarter the oranges, then remove the peels from one orange (leave the peels on the second orange). Add to the pot with the cinnamon sticks, cloves, and any optional spices. Cover with the water—you'll need at least 1 1/2 inches of open space at the top of the pot for the cider to simmer; add less of the water if your pot isn't quite large enough to hold it all and maintain that space.
  
• Bring the water to a rapid simmer over high heat. Reduce the heat to low, cover, and let simmer for 2 hours, until the apples and oranges are completely soft.
  
• Remove the orange sections with the peels still on (leave the second, peeled orange in). With a potato masher, mash the fruit against the bottom of the pot to break it down and release more flavor (if you don't have a masher, use a wooden spoon and press the fruit on the side of the pot). Continue simmering, uncovered, for 1 hour more. Your kitchen will smell amazing.
  
• Strain the cider through a fine mesh strainer or a cheesecloth. Press the solids into the sieve to squeeze out as much liquid as possible. (I find it easiest to place a strainer on top of a large bowl, then ladle the cider into the strainer and press the solids in batches). Discard the solids.
• If desired, return the strained cider to the pot (remove any remaining solids from the pot first). Add the maple syrup or brown sugar and the vanilla, stirring to combine and heating the cider gently if desired. Taste and adjust the sweetness as desired, adding 1 tablespoon of sweetener at a time (the amount you need will vary based on personal taste and the tartness of the apples). Enjoy warm or chilled (with or without bourbon), garnished with apple slices and cinnamon sticks.

Video

Notes

• FOR SLOW COOKER APPLE CIDER: Add the apples, oranges, spices, and water as directed to a slow cooker. Cook on LOW for for 6 to 8 hours or on HIGH for 3 to 4 hours. Roughly an hour before the cider is done, remove the unpeeled oranges and mash the remaining fruit in the slow cooker. Strain the cider into a clean pitcher or bowl, then stir in the syrup and vanilla. 
• FOR INSTANT POT APPLE CIDER: Add the apples, oranges, spices, and water (make sure it’s enough to cover the ingredients) to an Instant Pot and stir. Cover and cook on HIGH for 15 minutes, then let the pressure release naturally. Remove the unpeeled oranges, and mash the remaining fruit. Strain the cider into a clean pitcher or bowl. Stir in the syrup and vanilla. 
• TO STORE: Refrigerate cider in an airtight storage container (a glass carafe or jar works well) or covered pitcher for up to 1 week.
• TO REHEAT: Very gently rewarm the cider in a pot on the stovetop over low heat or in the microwave.
• TO FREEZE: Freeze leftovers in an airtight freezer-safe bottle or jar for up to 3 months. Place the frozen cider container in a bowl (to catch any runoff), then let it thaw overnight in the refrigerator before serving.
• TO MAKE AHEAD: For ease, freeze your cider in large ice cube trays. You can use the frozen cubes for smoothies or slushies. Or, you can let the cubes thaw and enjoy them as is, mixed into a cocktail (hello, Hot Buttered Bourbon), or in recipes like Apple Cider Caramel Sauce or Apple Cider Chicken.

Nutrition

Serving: 1cup (of 12) | Calories: 134kcal | Carbohydrates: 35g | Protein: 1g | Fat: 0.3g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.02g | Trans Fat: 0.001g | Potassium: 256mg | Fiber: 5g | Sugar: 27g | Vitamin A: 155IU | Vitamin C: 23mg | Calcium: 59mg | Iron: 0.4mg

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