Step 1

Turn slow cooker to high and add apple cider. Cover and set aside.

Step 2

Heat a small skillet on medium-high and add spices. Toast, stirring frequently, until spices are fragrant and coriander seeds begin to darken. Set aside and either transfer to a reusable spice bag or add loose to cider.

Step 3

Cover and let cider mull on high (reduce if it begins to bubble) for about 4 hours, or until spice flavor is well infused. Ten minutes before serving, add brandy. Add sugar, 1 rounded teaspoon at a time, if cider is too tart (sugar will bring out flavor of spices if needed).

Step 4

Serve plain, or with a slice of lemon, extra brandy, or a small grating of nutmeg. If keeping warm for service, remove spices.