How to Make Non Alcoholic Apple Cider
Today’s post is all about How to Make Non-Alcoholic Apple Cider! If you don’t already know, apple cider, as it’s known in the United States, is a drink that uses mashed apples that are wrapped in a cloth, which are then pressed into fresh juice. It’s like a raw apple juice! Like an unfiltered, unpasteurized, unsweetened drink that’s non-alcoholic. The difference between this and apple juice is that apple juice is filtered and pasteurized, giving it a longer shelf life, smoother texture and sweeter taste. To make an alcoholic cider, yeast is added which converts the sugar into alcohol. Whereas in hard apple cider, aka the alcoholic version of this drink, the alcohol content of cider is from 4.5 to 7%. The alcohol used is commonly dark rum or bourbon.
This drink dates back to the Roman empire, ancient Greece, and the Middle East. The name cider likely originated from the Greek work sikera or the Hebrew word shekar meaning strong drink. Way, way back, the Roman invasion into England introduced apple cultivating techniques to the land. After the Normans invaded the area in 1066, production of fresh cider was changed by bringing in tannic and acidic cider apples, which were more intensely flavored. The Normans also brought technology that allowed them to extract the juice more efficiently from the apples.
Origins of Apple Cider
By the 14th century, hot cider was made almost everywhere in England. Even now, this area is home to HP Bulmer, the world’s largest cider maker. Between the 14th and 19th centuries, England underwent a period of colder temperatures. Since grapes need a warmer climate to survive, they were replaced by apples, which can survive a colder climate. By the 1960s, many ancient orchards and their cultivation methods were destroyed. No more of the super flavor-filled, tannin rich apples. Farmers preferred apples that would be easy to drink and make fresh apple cider from.
Fast forward to the 1980s – cider was not a “cool” drink for the general population. In the early 21st century, an Irish company, Magners, launched in the UK. They ran ads of young, good looking actors drinking cider! This skyrocketed the demand for this drink, and now people in their 20’s were the newest customers of fresh-pressed cider. Apple cider must, by law, be 35% apple juice. So the majority of apple cider made in the UK is through diluting apple juice, then adding sugar, color and preservatives. This isn’t technically real cider, but it does taste darn good at the apple orchard with cinnamon sugar or apple cider donuts!
Infusing Spices Overnight vs Quick Method
Usually in these recipes, apples soak in the apple flavor overnight in spiced water. Although to make this the quick way, it could be an apple juice instead. You would follow the steps, but not leave it overnight. Instead, strain it and drink it warm right after taking it off the heat the same day! It wouldn’t technically be a cider, but it would be quick and close enough.
However, I definitely recommend leaving it overnight for maximum flavor. Additionally, I didn’t use a cheesecloth to strain the apples, though that would probably be the best option to make sure no tiny apple chunks fall through. Given that I used a very fine sieve, it still worked quite well in making this a smooth drink.
Why You’ll Love This Non Alcoholic Apple Cider
Apple Cider Mocktail: This delicious recipe is the perfect drink to serve on special occasions, especially during the holiday season in the winter months! It’s a non alcoholic cider, which is good news since it caters to both those who drink alcohol and those who don’t.
You can even make this into an apple cider punch with adding fresh lemon juice, grape juice, cranberry juice, orange juice and more. Or make a virgin apple cider sangria by adding red wine and fresh fruits (like orange slices)!
Warm Spices: I used a mix of whole spices and ground spices for this simple recipe. These aromatic spices will make kitchen smell festive! This is one of the best parts of making your own homemade apple cider – the smell is heavenly!
Substitutions
Fresh Apples: I used Red Delicious apples for this hot spiced apple cider, but a different variety of apples will work as well. The best types of apples to use would be whether you prefer your cider to taste sweet or acidic. As stated here, for sweet cider, try Gala, Fuji, Cortland, Golden Delicious, or Red Delicious varieties. For a more acidic, tart flavor, go with Pink Lady, Braeburn, Jonathan, or McIntosh. I love to pick up some fresh apples at farmers market during the harvest season.
Sweetener: A healthy sweetener can be 100% pure maple syrup, or any other liquid sweetener. However, the apple slices are sweet on their own, but feel free to add an extra amount of sugar as per personal preference.
Non Alcoholic Apple Cider Recipe Notes
- This cozy apple cider can become a slush by freezing it into ice cubes. Then, blend the cubes into a frozen summer slush!
- Serve this drink with a star anise and cinnamon sticks inside for a more aesthetic look!
- Feel free to change the amount of water depending on how strong you prefer the apple taste to be.
- For best results, grind the nutmeg fresh! You can usually find fresh nutmeg at your local grocery store. This will produce the best flavor, but pre-ground nutmeg is also an option.
More Fall Treats You’ll Love
Creamy Oatmeal Recipe (Chocolate Coconut)
If you make this Non Alcoholic Apple Cider, then leave a comment and star rating! Don’t forget to tag your photos @peanut_palate on Instagram. Enjoy!
How to Make Non Alcoholic Apple Cider
Equipment
- Pot
- Sieve
Ingredients
- ⅛ teaspoon ground nutmeg
- 8 cinnamon sticks
- 4 teaspoons lemon zest
- 12 cloves
- 4 star anise
- 12 apples, chopped
- Sweetener
Instructions
- Cut up all the apples (you don't need to peel them) and place in a pot. Cover with just enough water so they are all submerged. Place this pot on medium heat on the stovetop.
- Add the rest of the ingredients to the pot. Don't add the sweetener yet – I would wait until the end to add any, since the apples themselves can add sugar too.
- Allow the mixture to slowly cook for 1 hour.
- Remove pot from the heat and allow it to cool. Allow it to sit overnight to enhance the flavor and thicken the juice.
- The next day, strain the mixture through a sieve. Mash the apples as much as you can through it to make sure all the juice is drained out of them. Add sweetener if desired.
- If it isn't fully warmed, I would boil the mixture and serve it hot with a cinnamon stick inside!
Notes
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Storage
- Store in a closed lid bottle in the refrigerator for up to a week.
