Mulling Spice Recipe
Homemade mulling spices for cozy mulled wine and cider all winter long ~ pack in a glass jar for the perfect holiday gift from your kitchen.
Servings: 1 pint
Ingredients
- 7 cinnamon sticks, broken
- 5 Tbsp chopped cassia (cinnamon)
- 3 Tbsp cardamom
- 2 tsp black peppercorns
- 2 Tbsp cloves
- 2 tsp juniper berries
- 2 Tbsp allspice
- 10 star anise
- 2 Tbsp mace blades
Instructions
- Break whole cinnamon sticks into smaller lengths. Depending on the variety you can either do this by hand, or use a heavy duty chef's knife.
- Mix all the spices together and then pack into a glass jar, or jars for gifting or storage. You can also package the spices in smaller cellophane bags, just be sure however you package your spices they are airtight.
- Although they will last much longer, for freshest results plan to use your mulling spice mix within 6 months.
Notes
To use your mulling spices
- Use a nonreactive pot like stainless steel or an enameled cast iron Dutch oven to heat your drink of choice with the mulling spices. For a 750ml bottle of wine or a quart of cider you only need 2-3 tablespoons of mulling spice. Do not let your beverage come to a boil, that can make it bitter. Just bring it to a simmer.
- Turn your heat down to the lowest setting and let the spices do their work for a bit. This can be as little as 15 minutes, or you can leave it warming for an hour or more.
- Strain out the spices before serving your beverage.
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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