Servings
Font
Back
5.0 from 3 votes

Mulling Spice Recipe

Homemade mulling spices for cozy mulled wine and cider all winter long ~ pack in a glass jar for the perfect holiday gift from your kitchen.

Prep Time
10 mins
Total Time
10 mins
Servings: 1 pint
Course: Drinks
Cuisine: American

Ingredients

  • 7 cinnamon sticks, broken
  • 5 Tbsp chopped cassia (cinnamon)
  • 3 Tbsp cardamom
  • 2 tsp black peppercorns
  • 2 Tbsp cloves
  • 2 tsp juniper berries
  • 2 Tbsp allspice
  • 10 star anise
  • 2 Tbsp mace blades

Instructions

    Cup of Yum
  1. Break whole cinnamon sticks into smaller lengths. Depending on the variety you can either do this by hand, or use a heavy duty chef's knife.
  2. Mix all the spices together and then pack into a glass jar, or jars for gifting or storage. You can also package the spices in smaller cellophane bags, just be sure however you package your spices they are airtight.
  3. Although they will last much longer, for freshest results plan to use your mulling spice mix within 6 months.

Notes

  • To use your mulling spices
  • Use a nonreactive pot like stainless steel or an enameled cast iron Dutch oven to heat your drink of choice with the mulling spices. For a 750ml bottle of wine or a quart of cider you only need 2-3 tablespoons of mulling spice. Do not let your beverage come to a boil, that can make it bitter. Just bring it to a simmer. 
  • Turn your heat down to the lowest setting and let the spices do their work for a bit. This can be as little as 15 minutes, or you can leave it warming for an hour or more.
  • Strain out the spices before serving your beverage.