When I see that October glow (just prior to the grey of November where I live), it’s time to start whipping up batches of this easy slow cooker hot spiced cider recipe!
My daughter used to demand that we make this every Halloween, then watch the Nightmare Before Christmas or Over the Garden Wall while we sip this and answer the door for trick-or-treaters (once she was past that age herself). Now both kids are out of the house this Autumn, but I’m still finding myself making this.
The recipe is not alchoholic, but if you prefer your cider “extra spicy,” you can always add some rum to taste.
Table of Contents
Slow Cooker Hot Spiced Cider Recipe
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Crock Pot Hot Spiced Cider
Equipment
- 1 Crock Pot I use my small crock pot that holds around 1/2 gallon for this. I used to double the recipe and make a larger batch when I had more people here.
- Knife For cutting the orange
- Spoon for stirring
- Fine strainer Optional! This is if you want to strain all the "stuff" out. I never do, I just let it settle to the bottom and then ladle the cider into the cup.
Ingredients
- .5 gallon apple cider I tend to like the "natural" kind that's a bit cloudy.
- .25 cup brown sugar You can adjust this to your taste if you want it more or less sweet.
- 1 tsp whole cloves Or if you want to take the time or have kids who like to do this, you can just stick some cloves into the peel of your orange and make it look like Pinhead.
- 1 tsp whole allspice
- 1 orange cut into quarters
- 2 cinnamon sticks
Instructions
- Measure out your ingredients.
- Quarter the orange.
- Mix the cider and brown sugar in the crock pot.5 gallon apple cider, .25 cup brown sugar
- Add the other ingredients and put the lid on.1 tsp whole cloves, 1 tsp whole allspice, 1 orange, 2 cinnamon sticks
- Heat it up in the crock pot until it's hot and the cider is infused with the spices. In general, I generally put it on high for about 4 hours and just watch to make sure it doesn't start to get too hot and bubble over if I've filled it pretty full, or I'll put in on low if I have to leave it unattended for a while and can leave it all day. Then I just play it by ear and check and taste to see if it's hot enough and spicy enough.
- When it's ready, pull out the orange. You can also strain out the cloves and allspice, but I tend to like to leave them in, let them settle to the bottom and let it get spicier and spicier. I like this. You may not.
- Serve it up! I've added a bit of caramel syrup, at times, for my own "caramel apple spice" or spiked it with my favorite…spiky beverage.
Notes
Nutrition
What do you think?
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This is an author rating! I much prefer this cider to the packages of “spiced cider” — though they’re more convenient. Yummy with a touch of rum!