One of the best tastes—and smells! —of fall is hot mulled apple cider. Combine fresh cider from local apples with spicy and citrusy aromatics for a whole new sensation, one that’s sure to help get you in a festive fall mood!

Try these three hot apple cider recipes at home:

Spiced Cider

For this tasty Food Network recipe, you’ll need:

• 16 cups (1 gallon) apple cider

• ¼ cup brown sugar

• 1 tsp allspice

• Pinch of grated nutmeg

• 2 tsp whole cloves

• 1 orange

• Cinnamon sticks

• 2 cups bourbon (optional)

 

Boozy Hot Buttered Rum Cider

This Better Homes & Gardens recipe calls for:

• 8 cups apple cider or apple juice

• 2 Tbsp packed brown sugar

• 4 cinnamon sticks plus more for garnish

• 1 tsp whole allspice

• 1 tsp whole cloves

• Peel from one lemon, cut into strips

• 2 Tbsp butter

• ½ cup rum

 

1. Combine the cider and brown sugar in a large saucepan. To make a spice bag, tie the cinnamon sticks, allspice, cloves, and lemon peel in a 6-inch square of 100 percent cotton cheesecloth. Add the spice bag to the cider mixture. Bring to boiling over medium-high heat; reduce heat. Cover and simmer for 15 minutes. Remove and discard the spice bag.

2. Top each serving with 1/2 teaspoon butter and serve with a cinnamon stick stirrer, if desired. Makes 10 to 12 servings.

Spicy and Peppery Mulled Cider

This New York Times recipe is tasty and will help clear your sinuses just in time for winter.

You’ll need:

• 3 Tbsp green cardamom pods

• 2 tsp whole black peppercorns

• 2 cinnamon sticks

• 1 tsp allspice berries

• 1 piece fresh ginger, peeled

• ½ lemon, scrubbed, thinly sliced, and seeded

• ½ small orange, scrubbed, thinly sliced, and seeded

• Generous pinch kosher salt

• 1 gallon apple cider

• 1 tsp vanilla extract

• 1 bottle rye whiskey (optional)

1. Put the cardamom pods on a cutting board. Lay the flat of a chef’s knife over them and gently smack the flat of the knife to lightly crush and crack the pods. Add the cardamom pods, peppercorns, cinnamon sticks, and allspice berries to a medium skillet over medium-high heat. Toast the spices, shaking the pan often, until very fragrant, about 3 minutes.

2. Transfer the cinnamon sticks to a large Dutch oven or pot. Tie up the remaining spices into a cheesecloth bundle and add that to the pot as well. (If you don’t have cheesecloth, you can use tea infusers or loose tea bags. You could also put the spices directly into the pot, then strain the mixture as you serve.)

3. Cut the piece of peeled ginger in half lengthwise and smash each piece by laying the flat of the knife over it and smacking with the heel of your hand.

4. Put the ginger, lemon, orange, salt, and apple cider into the Dutch oven. Bring it to a boil over high heat, then reduce the heat to maintain a low simmer and simmer for 30 minutes. (If you use unfiltered cider, some solids may rise to the top as you simmer; it’s not necessary to skim them, but if you find them unappetizing, you can.)

5. Decrease the heat to its lowest setting. (Use a heat diffuser if you have one.) Stir in the vanilla. You can leave the cider on the stove for several hours. Set the rye whiskey by the stove so guests can spike their mugs, if desired, and set out cinnamon sticks and sliced citrus so guests can garnish as they like.