Spicing up your apple cider means that you can get away with a lesser-quality pasteurized cider (I'll leave adding the booze to you, bourbon or applejack are good options!) and still have a delicious hot drink. Do try to use apple cider and not apple juice (there is no legal distinction between apple cider and apple juice, but typically cider refers to unfiltered apple juice - it should be opaque.)
If you live in the Food Desert, you may have to resort to purchasing these spices online - however, whole spices last a very, very long time and these are standards that you'll want in your cupboard during the holiday season.
1 gallon of apple cider
8 allspice berries
4 whole cloves
4 star anise
(I prefer the flavor, it's subtler - you can sub 1/8 tsp whole anise seed)
4 cinnamon sticks (or 1/4 tsp ground cinnamon)
1 chunk (about a 1" piece or equivalent) candied or crystallized ginger
Pour the apple cider into a large pot and add the spices. Bring to a simmer, and then turn the heat to low. Allow to steep for at least 1/2 hour before serving. (You can also do this in your slow cooker.)
Take a deep breath and enjoy the fragrance in your house. Serve with a ladle to avoid putting fiddly spice bits in people's mugs and garnish with a cinnamon stick and anise flower, if desired.