Low Iodine Spiced Mulled Apple Cider

Total time30 min

Prep time5 min

Cook time25 min

4.6

(16)

Warm, fragrant, and deeply comforting, this spiced apple cider is the kind of drink that makes a cold evening feel instantly cozier. Fresh apple cider gets a long, slow simmer with Ceylon cinnamon, ginger, cardamom, and cloves until every sip is layered with gentle heat and sweetness. A touch of pure maple syrup rounds it all out without introducing any of the iodine-containing additives that can sneak into processed sweeteners or flavored mixes. For anyone navigating a low-iodine protocol, hot drinks can be a surprisingly tricky category — but this one keeps things beautifully clean with whole spices and nothing from a packet. The key is keeping the heat low and patient, letting the spices fully bloom into the cider rather than rushing it to a boil. Strained smooth and poured into a mug with a fresh apple slice, it looks as inviting as it tastes. This is the kind of recipe you'll want on repeat all season long.

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Ingredients

4 servings

4 cups fresh apple cider (not fermented or hard cider)
2 ceylon cinnamon sticks
1-inch piece fresh ginger, peeled and thinly sliced
4 whole green cardamom pods, lightly crushed
3 whole cloves
1 tbsp pure maple syrup, or more to taste

For serving

2 fresh apple slices, for serving (optional)
1 ceylon cinnamon stick, for serving (optional)

Instructions

1
Combine the apple cider, Ceylon cinnamon sticks, ginger slices, cardamom pods, and cloves in a medium saucepan over medium heat. Warm until the cider just begins to steam and small bubbles form at the edges, about 5 minutes — do not let it boil.
2
Reduce the heat to low and simmer gently, uncovered, for 20 minutes, until the cider is deeply fragrant and the spices have fully infused.

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