It’s full on freeze-your-tushy-buns-off kind of weather, and that means that it’s time to use this easy to make Mulling Spices to warm up a nice bottle of red wine or apple cider!
A batch of mulling spices will make about 6 sachets, of which you can use 1 – 2 per “session” of making your mulled wine or cider. I like to use 2 for larger portions of mulled wine or just 1 sachet for a single bottle, making it in a Dutch oven or slow cooker is ideal and allowing it to steep on low for about 4 hours, then topping up with more sugar, juice, if using and more wine, as guest drink it up.
Another great way to use these mulling spices, are to put 1 – 2 sachets in a saucepan with water, bring to a simmer, and you have made yourself a festive simmering potpourri.
I love having these mulling spices ready to go, and they keep for several months stored in an airtight container, making them a huge winner on many levels.
- 6 Cinnamon Sticks, broken into pieces
- 1 Tbsp Cardamom pods, broken into pieces
- 3 Tbsp whole Cloves
- 2 tsp dried Orange Peel pieces
- 1 tsp dried Lemon Peel pieces
- 1 Tbsp crystallized Ginger, roughly chopped
- In a sealable plastic bag, add the Cinnamon and Cardamom pods. Using a rolling pin, break up the spices, by either rolling back and forth or giving it the occasional smack with the rolling pin to encourage them along.
- In a bowl, add the crushed Cinnamon and Cardamom. To that, add the remaining ingredients and toss together until well combined.
- Lay out the cut cheesecloth, placing 2 tablespoons of the mixture into the center of square, bring corners and edges together to form a sachet, tying with kitchen twine to secure.
To make mulled wine:
- Per 1 bottle of nice red wine, add 1/2 cup sugar, 1 mulling spice sachet and 1/2 cup orange juice. Place all in a slow cooker and cook on low for 4 hrs. As your guest enjoy the mulled wine, top it up by adding more wine, sugar and orange juice.
To make mulled cider
- In slow cooker, add a gallon of mulled cider plus 1 sachet and allow to simmer on low for about 4 hours. Topping up cider/apple juice as needed.
Stacey is a Southern girl with a taste for travel, thriving on the discovery of the world through food. After spending many years traveling and living overseas, she’s now back home in her beloved deep south enjoying life with her three little ones and loving the adventure. She’s a food stylist and food photographer, as well as, the creative behind Little Figgy Food, where she loves to inspire others to try new flavors and foodie techniques.