What could be more warming on a cold night than spiked mulled cider?
It's not like mulling cider is difficult (throw some spices in a pot of hot cider and let them steep) but here's a trick to make it even easier. Instead of mulling spices, use cocktail bitters. Standard bitters, such as Angostura, taste of warm winter spices like cinnamon and clove, and they enhance and smooth the flavors of the whiskey or rum (or calvados or brandy) you slosh into your mug. So if you're feeling lazy, or you want just one mug of spiced cider instead of a whole pot, reach for the bitters.
Put the booze in your mug first, that way you can see how much you're using, and it will mix with the cider instead of floating on top. Then add hot cider (you can figure out how to get it hot...try not to boil it or it will look funny). Add a few dashes of bitters. That's all there is to it.