Sparkling Apple Cider with Star Anise

Name: Sparkling Apple Cider with Star Anise
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: American
Ingredients: 48 fl oz (1420 ml) fresh apple cider, unfiltered; 4 pods whole star anise pods; 1 stick cinnamon stick, 3 inches (7.5 cm), broken in half; 6 cloves whole cloves; 2 tbsp (30 ml) honey (optional); 12 fl oz (355 ml) chilled sparkling water; ½ medium crisp apple (Granny Smith or Honeycrisp), thinly sliced, for garnish (optional); 1 tbsp (15 ml) fresh lemon juice (optional)

From the MyKitchenBank Kitchen

A sophisticated mocktail that combines warm-spiced apple cider with sparkling water for a refreshing drink with depth. Fresh cider is infused with star anise, cinnamon, and cloves, then chilled and topped with a splash of sparkling water and fresh apple slices. Perfect for fall gatherings or as a non-alcoholic celebration drink.

Prep: 10 min
Cook: 20 min
Wait: 45 min
Total: 1 hr 15 min
Makes: 4 drinks (12 fl oz each)

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Steps

Before you start

Chill four drinking glasses in the freezer for at least 15 minutes before serving
Have sparkling water chilled and ready to pour
Wash and slice the apple for garnish just before assembling drinks

1
Combine and infuse cider
- Pour apple cider into a medium 2-quart saucepan.
- Add the 4 star anise pods, cinnamon stick pieces, and 6 whole cloves.
- Place over medium heat and bring to a gentle simmer, stirring occasionally.
- Once small bubbles form around the edges, reduce heat to medium-low and continue simmering uncovered for 15 minutes.
- The kitchen will smell fragrant and spiced.
- Do not boil hard or the cider may reduce too much.
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Ready when: Cider is fragrant, spices have released their flavor, and liquid is gently steaming
Tip: Do not let the cider boil rapidly or you'll lose volume and the flavor will become too concentrated and bitter.
2
Strain spice solids
- Remove the saucepan from heat and let the cider cool for 2 minutes.
- Set a fine mesh strainer over a pitcher or measuring cup and carefully pour the cider through it, catching any spice pieces.
- Discard the star anise, cinnamon, and cloves.
- If using honey for sweetness, stir it in now while the cider is still warm so it dissolves completely.
- Taste and adjust sweetness if desired.
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Ready when: Spice solids are removed and cider is clear; honey (if used) is fully dissolved
Tip: If you use cheesecloth instead of a fine mesh strainer, line the strainer and tie the cloth bundle to easily lift out the spices.
3
Chill infused cider
- Transfer the strained cider to a pitcher and refrigerate for at least 30 minutes, or until cold.
- For best results, chill to around 40°F (4°C).
- While the cider chills, squeeze fresh lemon juice into a small bowl if using—this will brighten the final drink and add tartness to balance the sweet spice.
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Ready when: Cider is thoroughly chilled, no longer warm to the touch
Tip: A very cold cider base makes the final sparkling drink crisp and prevents it from becoming watery when ice melts.
4
Assemble and serve
- Remove the four chilled glasses from the freezer.
- Pour about 10 fl oz (295 ml) of the cold spiced cider into each glass—fill three-quarters full.
- Add 3 fl oz (90 ml) of chilled sparkling water to each glass and stir gently once or twice to combine.
- The mixture will bubble slightly.
- If using lemon juice, add a small splash (about ½ teaspoon per drink) to each glass for tartness.
- Drop 2–3 apple slices into each glass as garnish and serve immediately.
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Ready when: Drinks are assembled, fizzy, and garnished with apple slices
Tip: Pour the sparkling water just before serving to preserve the carbonation and ensure each drink has maximum fizz.

Good to know

Tips

For a warm version, skip the chilling step and serve the strained spiced cider hot in mugs immediately after straining, topped with a small splash of sparkling water or plain—or omit sparkling water entirely for a traditional hot spiced cider.
Toast the star anise, cinnamon, and cloves briefly in a dry skillet over medium heat (1–2 minutes, shaking the pan) before adding to the cider to deepen and amplify their flavors.
Freeze thin apple slices beforehand and use them as ice cubes in place of regular ice to keep the drink cold without diluting it as the ice melts.
This mocktail pairs beautifully with fall desserts like apple crisp, spice cake, or cinnamon doughnuts, and is a sophisticated non-alcoholic option for holiday gatherings.

Make ahead

The spiced cider can be prepared up to 2 days ahead. After straining and cooling, store it in a covered pitcher in the refrigerator. Assemble drinks with sparkling water and garnish only when ready to serve.

Storage & reheating

Finished drinks are best served immediately. Store leftover chilled infused cider (without sparkling water) covered in the refrigerator for up to 3 days. To reheat, pour into a saucepan and warm gently over medium-low heat until steaming, then pour into mugs and serve hot—omit the sparkling water for a warm spiced cider.

Substitutions

whole star anise pods → ½ teaspoon ground anise seed or fennel seed. Use ground spice if whole star anise is unavailable. Stir into the cider at the end of simmering rather than infusing, or steep in a tea ball. The flavor will be slightly less nuanced but still pleasant.
cinnamon stick → ½ teaspoon ground cinnamon. Ground cinnamon blends in quickly; add it in the final minute of heating and stir well. The drink may be slightly cloudier but the flavor is similar.
fresh apple cider, unfiltered → Unsweetened apple juice (100% juice, no concentrate) or filtered apple cider. Use if fresh cider is unavailable. Bottled cider or juice works well and will produce a cleaner drink, though the flavor may be milder. Increase spices slightly for more depth.
chilled sparkling water → Ginger ale or club soda. Ginger ale adds warmth and spice; use regular or diet. Club soda is neutral like sparkling water. Avoid sweetened soda as the drink is already naturally sweet from the cider.