Lavender-Spice Mulled Cider

Lavender-Spice Mulled Cider

Lavender-Spice Mulled Cider

Lavender-Spice Mulled Apple Cider

Recipe from The Art of Cooking with Lavender by Nancy Baggett

A perfect fall treat! This delicious mulled apple cider with lavender smells as good as it tastes!


  • 2 quarts sweet apple cider
  • 2 – 3 teaspoons packed brown sugar
  • 4 – 5 nickel-size thin slices fresh ginger root
  • 2 – 3 teaspoons dried Culinary Lavender Buds
  • 2 – 3 inch cinnamon stick, broken in half or thirds crosswise
  • 1/2 inch piece of vanilla bean, coarsely chopped or broken into small pieces (or 1/2 teaspoon vanilla extract)
  • 1 teaspoon whole allspice berries, slightly crushed
  • 4 whole cloves, slightly crushed
  • Culinary lavender sprigs for garnish


In a 4-quart or similar stainless steel, enameled or other non-reactive saucepan, stir together the apple cider, brown sugar, ginger root, Culinary Lavender, cinnamon, vanilla, allspice, and cloves. Heat over medium-high heat just to a simmer, then adjust the heat so the mixture barely simmers, uncovered, for at least 30 minutes and up to 1 hour. If using immediately, strain the cider through a very fine mesh sieve and serve garnished with a lavender sprig.

Alternatively, for convenience or even more flavorful cider, let cool, then refrigerate, covered, up to 3 days. Then strain out the spices using a fine mesh sieve. Reheat the mulled cider until piping hot, but not boiling, and serve. Makes about six 8-ounce servings, or 1 1/2 quarts (due to the evaporation during simmering).


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