- YIELDS | 8 SERVINGS
- PREP TIME | 5 MINS
- COOK TIME | 0 MINS
The types of spices used in mulling spice mixtures varies but it usually consists of some combination of allspice, cinnamon, cloves, nutmeg, and occasionally cardamom and peppercorns. I like to add dried Clementine peel. Steep this herbaceous, warm blend in wine and cider. The longer you steep, the stronger the flavors. Expecting a crowd? Pour a gallon of wine or cider into a crockpot and add 3 tablespoons of the spice blend and heat on low. Bonus, your home will smell amazing too. A jar of this blend would make a wonderful hostess or holiday gift too!
- 1/3 cup cardamom pods
- 1/4 cup allspice berries
- 1/4 cup whole cloves
- 1/4 cup star anise pods
- 1/3 cup dried orange or clementine peel
- 1/4 cup black peppercorns, optional
- Place cinnamon sticks, cardamom pods, allspice berries, cloves, and star anise in large zip top bag.
- Crush with a rolling pin a few times to break larger spices and release the oils.
- Add dried orange or clementine peel and peppercorns to the bag and toss to mix well. Store until ready to use.
- Use 3 tablespoons of spice mix per gallon of apple cider or wine. Steep over simmering heat for 20-30 minutes, strain, and enjoy.
For a smaller batch, mix 1 tablespoon of mulling spices with one bottle wine and simmer for a few minutes.