Autumn is here, and you can now find fancy little packets with fancy little mulling spice in fancy little grocery shops. These are convenient if you drink gallons and gallons of mulled cider or wine, but they can be redundant if your spice cabinet is well-stocked.
If you’re not sure, check for any of the following (the amounts next to each indicate how much you’ll need for an 8-cup batch of mulled wine or cider): You can check the quantities of any of these spices if you are unsure (the amounts indicated next to each one suggest how much of each you will need for an eight-cup batch).
You can make your mulling spice if you have 3 or 4 of them. You’ll also need some strips of orange or lemon zest or two slices of ginger. You’re now ready to muddle. Add two or three spices, seeds, or pods listed above to your mulling pan. Add 8 cups of wine, cider, or juice with 3 to 4 strips of lemon, orange zest, or ginger, and toast the spices for 1-3 minutes. Bring to a simmer, then reduce heat and bring back to a boil.
These are convenient, especially for those who drink gallons and gallons of mulled cider or wine, but they can be redundant if your spice cabinet is well stocked.
If you’re not sure, check for any of the following (the amounts next to each indicate how much you’ll need for an 8-cup batch of mulled wine or cider): You can check the quantities of any of these spices if you are unsure (the amounts indicated next to each one suggest how much of each you will need for an eight-cup batch).
Remove the solids, return the wine or the cider to the pot, and warm it over low heat. If you make mulled apple cider, use a sieve with a coffee filter lined to remove the solids that can solidify and negatively affect your beverage’s mouthfeel.
- Cinnamon sticks (1-2 posts).
- Star anise (1 pod)
- Whole Cloves (4-6)
- Nutmeg complete (about 1/4 of a nut).
- Allspice berries (1/4 teaspoon)
- Juniper berries (1/2 tablespoon)
- Peppercorns (1/2 teaspoon).
- Coriander seeds (1/2 teaspoon).
- Cardamom pods (1/2 teaspoon crushed pods)
You can make your mulling spice if you have 3 or 4 of them. You’ll also need some strips of orange or lemon zest or two slices of ginger. You’re now ready to muddle. Add two or three spices, seeds, or pods listed above to your mulling pan. Add 8 cups of wine, cider, or juice with 3 to 4 strips of lemon, orange zest, or ginger, and toast the spices for 1-3 minutes. Bring to a simmer, then reduce heat and bring back to a boil.
These are convenient if you drink a lot of mulled cider and wine, but they can be redundant if your spice cabinet is well stocked.
If you’re not sure, check for any of the following (the amounts next to each indicate how much you’ll need for an 8-cup batch of mulled wine or cider): You can check the quantities of any of these spices if you are unsure (the amounts indicated next to each one suggest how much of each you will need for an eight-cup batch).
Pour the solids, return the wine or the cider to the pot, and warm it over low heat. If making mulled apple cider, strain the liquid through a sieve-lined coffee filter. This will remove any solids that can solidify and affect the mouthfeel. Garnish with a cinnamon stick, orange zest strips with cloves, or a combination of both. Mulled drinks can be kept in the refrigerator for up to one week and then reheated as desired.
