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!
* ⅓ cup cardamom pods
* ¼ cup allspice berries
* ¼ cup whole cloves
* ¼ cup star anise pods
* ⅓ cup dried orange or clementine peel
* ¼ cup black peppercorns, optional
1. Place cinnamon sticks, cardamom pods, allspice berries, cloves and star anise in large zip top bag.
2. Crush with rolling pin a few times to break larger spices and release the oils.
3. Add dried orange or clemintine peel and peppercorns to the bag and toss to mix well. Store until ready to use
4. Use 3 tablespoons of spice mix per gallon of apple cider or wine. Steep over simmering heat for 20-30 minutes, strain and enjoy.
If making a small batch; mix 1 tablespoon blend with one bottle wine and simmer for a few minutes.