This mulling spice recipe makes the perfect spice combination for the winter months. It adds a lovely colorful and aromatic touch to cider or red wine.
The mixture of the flavors in this mulling spice recipe will add an unforgettable taste to all of the recipes that you add the mulling spice.
Why You Will Love This Recipe
If you are not familiar with Mulling spice, it is a combination of aromatic spices such as cinnamon, cloves and dried fruit and is used to flavor cider, wine or wassail typically during the holiday season.
It is really easy to make and it adds a festive touch to drinks. As an extra bonus, the house smells wonderful when it is brewing. I like to add it to apple cider.
You can also make batches of homemade mulling spice blend for gifts. Just add to a sealable container and include a tag with instructions.
Ingredients For This Recipe
Just a few simple ingredients are needed for this recipe. Refer to the recipe card for the measurements.
cinnamon sticks - You will need whole cinnamon sticks and not ground cinnamon.
cardamom pods - You can find these easily online
allspice berries - You want the whole berries, they are inexpensive in one pound bags.
cloves - Whole cloves are recommended.
star anise pods - I buy a small package from World Market.
dried orange peel - store bought or dried in oven
See recipe card for quantities.
Equipment and Kitchen Tools
- large saucepan or pot
- measuring cup
- rolling pin
- sealable plastic bag
Substitutions & Variations
- Mulled Wine - instead of cider, you can add the spices to red wine. Add 1 bottle of red wine into a saucepan and simmer on low heat. Cover, and let the wine simmer for at least 15 minutes or up to 3 hours.
- Cider- To use with hot cider, pour cider into a crock pot and add 2 tablespoons of spice mix for every 8 cups of cider. Simmer on low. Try this easy hot apple cider recipe.
- Pomegranate juice - You can add mulled spices to pomegranate or pear juice using the same ration of spice mix to liquid mentioned in the recipe card.
How To Make This Recipe
The full recipe instructions for this copycat recipe are in the recipe card, below but here is a step by step overview.
Step 1 Place cinnamon sticks, cardamom pods, allspice berries, cloves and star anise in large resealable bag.
Step 2 Crush ingredients in plastic bag, with a rolling pin.
Step 3 Add orange peel and peppercorns to bag and toss to mix well
Step 4 Use in your cider or wine. Add the spices to a saucepan with cider. Let it simmer for 10 - 15 minutes.
Serving and Storage Suggestions
Serve with cinnamon sticks, apple slices, orange slices or cranberries.
A general rule of thumb is to add 2 tablespoons of mulled spices to ½ gallon of apple cider or 750 ml of red wine. Store in an airtight container.
Expert and Time-saving Tips
The spices will not fully dissolve when used. Use a fine mesh sieve to strain the hot mulled cider away from the orange, cloves, and other spices. You can also use strainer bags or cheesecloth to strain.
There are a lot of drinks, both alcoholic and non-alcoholic. Some favorites are apple or pear cider, pomegranate juice, grape juice, tea, coffee, brandy and wine.
No once the spices have been used, they should be discarded.
More Spice Blend Recipes
Homemade Lemon Pepper Seasoning - This mix is great on chicken or seafood.
All Purpose Seasoning Blend - The perfect spice blend for meat, poultry or casseroles
Apple Pie Spice - Save money this season by making your own blend.
- 3 oz cinnamon sticks
- ⅓ cup cardamom pods
- ¼ cup allspice berries
- ¼ cup whole cloves
- ¼ cup star anise pods
- ⅓ cup dried orange peel - store bought or dried in oven
- ¼ cup black peppercorns
- Place cinnamon sticks, cardamom pods, allspice berries, cloves and star anise in large resealable bag
- Crush with rolling pin
- Add orange peel and peppercorns to bag and toss to mix well
- Store in airtight container
To Serve in Beverages
- Add the 2 tablespoons of the spices to a saucepan with 8 cups of cider (or preferred beverage). Let it simmer for 10 - 15 minutes.
Serve warm or room temperature. The spices will not fully dissolve when used. Use a fine mesh sieve to strain the hot mulled cider away from the orange, cloves, and other spices.
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