Mulling Spice!

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Today was a perfect fall day. Warm. Sunny. A swift breeze. All I could think of was mulled cider. (I’m a big fan of mulled bevs!) Below you will find my recipe for homemade mulling spice. You can buy individual tea bags, or just use multiple layers of cheesecloth, which is the route I went. This spice pack will add great flavor to cider or wine!

 What you need:

3 cinnamon sticks

3 cardamon seeds

3 cubes crystallized ginger

1 teaspoon allspice

1 teaspoon ground nutmeg

zest of one orange, dried

cheesecloth

binding string

The process:

Begin by laying out your cheese cloth. Layer it several times to prevent ground spices from falling through.

Place cinnamon sticks and cardamon seeds on a mat. Crush using a small mallet by gently pushing down on the spices. Add to the cloth.

Next pile on the ginger, allspice, nutmeg, and orange zest.

Gather the cheesecloth in the center and secure with string.

Add to a pot of cider or wine. Let warm with the liquid at least 20 minutes. If you are adding it to anything alcoholic, do not let it boil (you’ll loose your alcohol). I used one of the lower settings on my stove top.

Results: Delicious! The longer you leave in your satchel of spice the more flavor it will release. I left mine in the pot until the pot was gone. If you plan to store this, be sure it is sealed in an airtight container. This was a great treat as I started working with my pumpkin…one of the many squash family members who have been sitting around my kitchen. More on that tomorrow.

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