fbpx

Apple Cider Mule Mocktail

Apple Cider Mule with cinnamon stick and apple on agate board.

This mocktail brings together all of the best seasonal flavors of Fall. It makes a fun beverage to serve at your next gathering that everyone can enjoy!

When I have people to my house, I like to have a little something for everyone. Not everyone wants a glass a wine or a cocktail, so it is great to have options like a mocktail or some infused water to serve.

This apple cider mule celebrates the Fall season with freshly squeezed apple cider from your orchard. Add a little ginger beer to it, a squeeze of lemon, some maple syrup for sweetness and dash of cinnamon and nutmeg. It makes for a delicious drink!

What You’ll Need:

  • apple cider
  • ginger beer
  • lemon
  • nutmeg
  • cinnamon
  • maple syrup
  • cinnamon sticks and apple slices, for garnish

Making the Recipe:

This mocktail recipe is really easy to make, which is just one of the reasons you will love it!

You’ll start by measuring out equal parts of apple cider and ginger beer. You can put this in a cocktail shaker or a blender bottle, if you are not trying to be fancy! Add in a teaspoon of syrup, a squeeze of lemon juice and a dash of nutmeg and cinnamon for each serving you are making.

Give the mixture a good shake and pour it over ice.

Slice thinner pieces of apple and make a cut in the middle of each half slice to put on the rim of the glass. Add a cinnamon stick and an apple slice before serving.

If you want to take this up a notch and add a little more spice to your drink, make your own vanilla chai maple simple syrup. You can keep this syrup in the refrigerator for weeks to use in other beverages or you could drizzle a bit of it over a little ice cream or yogurt for a special treat!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Apple Cider Mule with cinnamon stick and apple on agate board.

Apple Cider Mule Mocktail

  • Author: Cheryl Englebretson
  • Prep Time: 5 minutes
  • Total Time: 5 minutes
  • Yield: 1 1x
  • Category: mocktails
  • Diet: Gluten Free

Description

This mocktail brings together all of the best seasonal flavors of fall. It makes a fun beverage to serve at your next gathering that everyone can enjoy!


Ingredients

Scale

For the Apple Cider Mule:

  • 4 oz. apple cider
  • 4 oz. ginger beer
  • squeeze of lemon juice
  • 1 tsp. pure maple syrup (or vanilla chai maple syrup)
  • dash of cinnamon
  • dash of nutmeg
  • cinnamon stick (for garnish)
  • apple slice (for garnish)

For the Vanilla Chai Maple Simple Syrup: (optional)

  • 4 chai tea bags (decaf)
  • 1 cup water
  • 1/3 cup pure maple syrup
  • 1 tsp. pure vanilla extract

Instructions

  1. If you choose to make the vanilla chai maple simple syrup, make that first. If not, skip to step 5.
  2. In a small saucepan, bring 1 cup of water to boil. Remove the pan from heat and add in the tea bags. Cover the pot and let the tea steep for 10-15 minutes.
  3. Remove the tea bags and stir in the maple syrup. Bring the mixture to a boil for 3-5 minutes.
  4. Add in the vanilla and stir. Let the syrup cool before using it.
  5. Add the apple cider, ginger beer, a squeeze of lemon, the syrup and the spices to a cocktail shaker. Shake to combine and pour in a glass over ice.
  6. Add a cinnamon stick and an apple slice to the rim of the glass as optional garnishes when serving the mocktail.

Notes

  • To make this a cocktail, add 2 oz. of bourbon, vodka or gin to the mocktail mixture.
  • You can keep the vanilla chai maple simple syrup in the refrigerator for multiple weeks. Feel free to use it in other beverages or drizzle some over a little ice cream or yogurt.

Keywords: gluten free, vegan, mocktail, cocktail option

Vanilla Chai Maple Simple Syrup:

  • 4 chai tea bags (I use decaf)
  • 1 cup water
  • 1/3 cup pure maple syrup
  • 1 tsp. pure vanilla extract
  1. Bring 1 cup of water to boil in a small saucepan. Remove the pan from heat and add in the tea bags.
  2. Cover the pan and let it steep for 10-15 minutes.
  3. When that is done, remove the tea bags and stir in the maple syrup.
  4. Return the pan to the heat and boil for 3-5 minutes. Stir in the vanilla and let it cool, before using it.

.

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe rating