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Cozy Spiked Apple Cider Halloween Sangria with Cinnamon

cozy spiked apple cider halloween sangria - featured image
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A warm and inviting Halloween sangria made with apple cider, bourbon, and warm spices. It’s quick to prepare, perfect for fall gatherings, and has a forgiving balance that makes it ideal for relaxed entertaining.

Ingredients

Scale
  • 4 cups (960 ml) apple cider
  • 1 cup (240 ml) bourbon
  • 1/2 cup (120 ml) orange liqueur (triple sec or Cointreau)
  • 4 whole cinnamon sticks
  • 1 teaspoon whole cloves
  • 2 whole star anise pods
  • 2 tablespoons (30 ml) maple syrup
  • 2 large Honeycrisp apples, cut into thin wedges
  • 2 medium navel oranges, sliced into rounds and quartered
  • 1 cup (about 100g) fresh cranberries
  • 1/2 cup (about 85g) pomegranate seeds
  • 4–6 fresh rosemary sprigs for garnish
  • 2 tablespoons sugar mixed with 1 teaspoon ground cinnamon for rimming glasses
  • Ice cubes (preferably large cubes or cider ice cubes)

Instructions

  1. Prep your fruit first. Wash and dry the apples, oranges, and cranberries. Cut the apples into thin wedges — about 16 per apple. Leave the skin on for color and fiber. Slice the oranges into rounds about 1/4 inch thick, then cut each round into quarters. Pick out any seeds as you go. Toss the cranberries and pomegranate seeds into a bowl. Set everything aside.
  2. Make the cinnamon sugar rim. Mix 2 tablespoons of granulated sugar with 1 teaspoon of ground cinnamon on a small plate. Take a cut orange wedge and run it around the rim of each glass. Dip the wet rim into the cinnamon sugar mixture, twisting gently to coat evenly. Tap off any excess. Set the glasses aside.
  3. Build the base in your pitcher. Pour in the apple cider first — 4 cups. Add the bourbon, then the orange liqueur. Stir gently with your wooden spoon. Don’t shake it; you don’t want to aerate the cider too much. Taste it at this point. It should taste like apple juice with a gentle warm kick. If it tastes boozy, add a splash more cider. If it tastes flat, add another tablespoon of maple syrup.
  4. Add the warm spices. Drop in the cinnamon sticks, whole cloves, and star anise pods. Push them down into the liquid so they start infusing immediately. Let them sit for at least 5 minutes before adding the fruit. This gives the spices a head start.
  5. Layer in the fruit. Add the apple wedges first — they’ll sink to the bottom and look pretty through the glass. Then the orange quarters. Then scatter the cranberries and pomegranate seeds on top. They’ll float, creating a nice visual contrast. Stir everything once more, very gently, to distribute the fruit without breaking it up.
  6. Chill and infuse. Cover the pitcher and refrigerate for at least 2 hours. Overnight is better — the flavors really meld together. The cinnamon and cloves will continue to infuse, and the fruit will absorb some of the alcohol. If you’re in a hurry, 30 minutes in the fridge with a handful of ice cubes works, but the flavor won’t be as deep.
  7. Serve with intention. Fill your rimmed glasses with ice — or cider ice cubes if you made them. Give the pitcher a gentle stir to redistribute the spices and fruit. Pour the sangria into each glass, making sure to include some fruit in every serving. Top each glass with a fresh rosemary sprig. The rosemary should stick up like a tiny tree. Serve immediately.

Notes

For best flavor, chill at least 2 hours or overnight. Use whole spices, not ground, to avoid cloudiness. Adjust maple syrup and bourbon based on the sweetness of your apple cider. If serving at a party, make a double batch.

Nutrition

Keywords: Halloween sangria, apple cider sangria, spiked apple cider, fall cocktail, bourbon sangria, cinnamon sangria, Halloween drink

Find it online: https://willarecipes.com/cozy-spiked-apple-cider-halloween-sangria-with-cinnamon/