Homemade Mulling Spices
User Reviews
5
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Prep Time
5 mins
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Total Time
5 mins
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Servings
16
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Calories
48 kcal
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Course
Condiments
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Cuisine
North American
Homemade Mulling Spices
Description
These mulling spices are made by drying orange peel strips in a low oven until crisp, then combining with whole cinnamon sticks, cloves, star anise, allspice berries, and crystallized ginger. The spices are crushed slightly to release aroma before storage in an airtight container.
When used, the spice blend is simmered gently with red wine or apple cider to impart warmth and fragrance without boiling. The citrus and warming spices create a comforting, aromatic drink typically served during colder months or holiday seasons. Serving is enhanced with fruit garnishes like apple or orange slices.
The recipe notes allow variations by adding other aromatic spices like cardamom pods or nutmeg, and suggest using spice bags or cheesecloth to strain the blend from beverages. Homemade mulling spices are also suitable for gifting when packaged nicely and accompanied by instructions. They store well for up to a year.
Ingredients
- 2 ounces cinnamon stick
- ¼ cup clove whole
- ¼ cup star anise
- ¼ cup allspice berries
- ¼ cup crystallized ginger
- ¼ cup orange peel dried
Instructions
Dried Orange Peel
- Preheat oven at 200°F
- Wash and dry an orange. Use a vegetable peeler to peel the orange into strips.
- Place the orange peel on a parchment lined baking sheet. Bake for 45 minutes to an hour, until the peels are dry and starting to curl. Allow to cool.
Mulling Spices Blend
- Place all ingredients in a resealable zip lock bag. Use a rolling pin or meat pounder to crush the spices up a bit, enough to break the cinnamon sticks.
- Store in an airtight container.
To Make Mulled Wine or Cider
- Gently heat a bottle of red wine or apple cider in a pot, along with two tablespoons of mulling spice. You can put the spices directly into the pot, and strain the drinks into glasses. Or you can use cheesecloth or a tea ball.
- Heat just until the wine is barely simmering. Turn the heat to warm and let the spices steep for 10 minutes.
- Serve garnished with apple slices for cider, or orange slices for wine.
Notes
- You can add or substitute aromatic spices such as cardamom pods, black peppercorns, juniper berries, whole nutmeg, dried lemon peel, dried apples, or pears for varied flavor profiles.
- Use a tea ball or cheesecloth spice bag when mulling to easily strain spices before serving.
- Mix the spice blend thoroughly before use to evenly distribute smaller components that settle.
- For mulled wine, choose inexpensive dry full-bodied reds like Cabernet Sauvignon, Syrah, or Malbec; for cider, use fresh apple cider or unfiltered apple juice.
- Consider adding brandy to cider for an alcoholic beverage or brown sugar for sweetness if desired.
- Use a slow cooker on a low setting to prepare large batches for holiday gatherings.
- Package homemade mulling spices in jars with usage instructions to make thoughtful gifts.
- Store the spice blend in sealed jars for up to one year to retain freshness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 48 kcal
% Daily Value*
| Calories | 48kcal | 2% |
| Carbohydrates | 12g | 4% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Saturated Fat | 0.3g | 2% |
| Polyunsaturated Fat | 0.5g | 3% |
| Monounsaturated Fat | 0.4g | 2% |
| Trans Fat | 0.01g | 1% |
| Sodium | 14mg | 1% |
| Potassium | 145mg | 3% |
| Fiber | 4g | 16% |
| Sugar | 2g | 4% |
| Vitamin A | 48IU | 1% |
| Vitamin C | 2mg | 2% |
| Calcium | 107mg | 11% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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