Capsaicin Free Vegan Mulled Cider
Warm, fragrant, and deeply comforting, this mulled cider is the kind of drink that makes a cold evening feel like a celebration. Apple cider gets simmered low and slow with cinnamon sticks, cloves, allspice, star anise, and fresh orange rounds until the whole kitchen smells incredible. A touch of maple syrup adds gentle sweetness, and an optional splash of vanilla rounds everything out beautifully. For anyone avoiding capsaicin, this recipe is a natural fit — the spice blend leans entirely on warming aromatics rather than anything hot or irritating, so you get all the cozy depth without any of the burn. The whole black peppercorns add just a subtle, earthy backbone that disappears into the background once you strain the cider through. It's completely plant-based, requires no special equipment beyond a saucepan and a strainer, and comes together in about twenty minutes of mostly hands-off simmering. Ladle it into mugs with a fresh cinnamon stick and an orange slice, and it's practically a centerpiece on its own.
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Learn more →Ingredients
6 servings
- 6 cups apple cider
- 3 cinnamon sticks
- 6 whole cloves
- 6 whole allspice berries
- 1 tsp whole black peppercorns
- 1 star anise
- 1 orange, sliced into rounds
- 2 tbsp maple syrup
- ¼ tsp vanilla extract (optional)
For serving
- cinnamon sticks, for serving (optional)
- orange slices, for serving (optional)
Instructions
- 1
Combine the apple cider, cinnamon sticks, cloves, allspice berries, peppercorns, star anise, and orange rounds in a medium saucepan. Stir in the maple syrup.
- 2
Bring the cider to a gentle simmer over medium heat, then reduce the heat to low. Simmer uncovered for 20 minutes, until the cider is fragrant and deeply spiced.
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