Mulled Apple Cider

Mulled apple cider is thought to have originated in Germanic countries with a drink called "Wassail." Wassail started as a mulled form of mead, wine or beer, but later grew to include apple cider mulled with spices such as ginger, nutmeg and cinnamon. Today, mulled apple cider remains a flavorful and festive beverage for cool weather. Variations include:

Whether or not the cider is filtered
Which types of spices are added (Some potential spices include cardamom, cinnamon, cloves, ginger, lemon zest, nutmeg and orange zest.)
How the spices are balanced in the flavor profile
Whether or not sugar is added
Whether other fruit juices (such as pineapple, orange and lemon) are added
Whether or not alcohol is added (Some people add vodka, brandy, rum, port or other forms of alcohol at the end of the mulling or pour it directly into serving mugs.)
How the cider is garnished (Common garnishes include cinnamon sticks and orange wheels.)

I recently posted a new recipe for an especially spiced apple cider recipe. Spices include cardamom, allspice, cloves, cinnamon and nutmeg, and the addition of alcohol is optional. What are some of your favorite ways to prepare mulled apple cider this time of year?

Photo (c) Lindsey Goodwin