Crock Pot Hot Apple Cider

The heat of Ramadhan is and fall is setting in. That means we gotta do our warming up from the inside out.

Here are 2 wonderful hot apple cider recipes. Both are great recipes. The cinnamon and cloves warm the body and help circulate the blood.

In recipes that call for spices you rarely use, buy only the amount needed from bulk bins at places like Whole Foods. Whole Foods prices can be steep. But when you need say like 3 cinnamon sticks, it is much cheaper to pay pennies for it at Whole Foods than to buy a a whole jar-full from some other store and let it go to waste in the kitchen cabinet.

Alright, the moment you have been waiting for:

Recipe #1 — Crock Pot Apple Cider
From [my additions in brackets]
Prep: 10 minutes
Cook: 2 hours


  • 12 cups apple cider [I’ve used apple juice]
  • 1/3 cup brown sugar
  • 1/2 tsp. ground cloves [or 6 whole cloves = 1/2 tsp ground]
  • 1/4 tsp. ground allspice
  • 1 orange, studded with whole cloves
  • 3 (3″) cinnamon sticks

*Don’t have cinnamon sticks? Use ground instead. However, ground cinnamon should not be added to boiling  liquids; the liquid may become stringy and the cinnamon will lose flavor.  Instead, add ground cinnamon at the end of the cooking process. Be sure to taste test it.

Put all ingredients in a 4-5 quart slow cooker. Set to low. Cover. Cook for 2 to 3 hours.

Servings: 8-10 servings

Recipe #2 — 10-Minute Hot Apple Cider
Recipe courtesy of Emeril Lagasse (adapted by me)
Prep: 10 minutes
Cook: 10 minutes


  • 1 apple
  • 2 teaspoons whole cloves
  • 1 orange, thinly sliced
  • 2 quarts apple cider [I’ve used apple juice]
  • 1/2 cup light brown sugar
  • 1 teaspoon allspice
  • Cinnamon sticks, garnish

Wash the apple well to remove the wax coating. To do this, spray apple with vinegar/water mixture. Then sprinkle with baking soda. Rub mixture well. Let sit for about 5 minutes. Rinse off and use.  Organic apples contain less pesticide contamination and are the best to use.

Stud the apple with the cloves. In a medium pot, combine the studded apple and remaining ingredients.

Slowly bring to a simmer over low heat. Simmer for 10 minutes. Remove from the heat. Discard the apple. Ladle into mugs and garnish each with a cinnamon stick. Serve immediately.

Servings: about 8

[Original recipe contained rum and nutmeg which are haraam for Muslims to consume]


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