You will need:
Mix the spices in roughly equal amounts and weigh out 8 g of the mixture. Place into a small muslin bag and close off with string. Now take the apple, wash it well but do not peel. Cut into medium-thick slices. Place the apple, spice sack and cider into a pan and gently heat. Do not bring to the boil otherwise the alcohol will boil off. Maintain the heat so that you can just bear to put your finger into the cider. Keep at this temperature for 15 minutes. Remove the muslin sack and serve the mulled cider.
In some variants of the recipe the apple remains whole and is studded with cloves pressed into the skin of the apple. The amounts of the various spices can be varied according to taste.