Mulling spices are the key to making a batch of some warm and comforting mulled wine or hot apple cider during the chilly winter months! My homemade blend is so much tastier and higher-quality than any premade mix you can find! Plus, this combination of spices is incredibly fragrant and will make your house smell amazing every time you use them!
Best Apple Cider Mulling Spices
Whenever the weather starts to get cooler outside, warm drinks and flavors are the best way to get nice and cozy inside! These mulling spices are extra pungent and fantastic for making some homemade mulled cider or wine.
While you can buy pre-made mulling spice mix at the store, it just isn't anywhere near as fragrant and flavorful as homemade! Simply simmer it with your preferred wine or cider for a warm and delicious beverage!
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🥘 Mulling Spices Ingredients
One important thing about mulling spices is making sure you use whole spices- don't buy the ground varieties! You should be able to grab all of these spices at your regular grocery store.
- Cinnamon Sticks - 3 ounces of cinnamon sticks.
- Cardamom Pods - ⅓ cup of cardamom pods.
- Allspice Berries - ¼ cup of allspice berries.
- Cloves - ¼ cup of whole cloves.
- Star Anise - ¼ cup of star anise pods.
- Dried Orange Peel - ⅓ cup of dried orange peel. You can buy this from the store or make it yourself! You can also try out my candied orange peel, candied lemon peel, or mixed peel.
- Black Peppercorns - ¼ cup of black peppercorns. You can adjust this by adding more or less to suit your taste.
- Crystallized Ginger (optional) - 2 tablespoons of crystallized ginger, finely chopped, if you want to add a kick.
*Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*
🔪 How To Make Mulling Spices
Once you have the ingredients on hand, making mulling spices is incredibly simple! Grab a rolling pin (or meat tenderizer) and a Ziploc bag to begin!
This recipe will make you 2 cups of mulling spices.
- Place in a storage bag. In a large Ziploc bag, add your 3 ounces of cinnamon sticks, ⅓ cup of cardamom, and ¼ cup each of allspice berries, whole cloves, and star anise pods. Seal the bag, removing as much excess air as possible.
- Break up the spices. Then, lay your bag flat and use a rolling pin or meat tenderizer to crush the spices into smaller chunks (*see note).
- Add the remaining ingredients. Next, open up the Ziploc bag and add in the ⅓ cup of dried orange peel, ¼ cup of black peppercorns, and the optional 2 tablespoons of chopped crystallized ginger.
- Toss and store. Reseal the bag and gently shake it to evenly distribute all of the spices. Store until ready to use.
These mulling spices are perfect for so many different things! Use it for some warm mulled apple cider or wine when it starts to get chilly out. Enjoy!
💭 Angela's Pro Tips & Recipe Notes
- Breaking up the spices helps to release the flavor! You still want the pieces to be chunky - so don't crush them into a fine mixture.
- For extra flavor, you can toast your spices ahead of time in a skillet over medium heat while stirring frequently. Toast them until they are fragrant and golden in color (this will only take a couple of minutes). Allow them to cool before storing.
- This recipe will yield 2 cups of mulling spices. The nutrition facts are calculated based on a serving size of 1 tablespoon (per 6-ounce drink).
- To store: Keep your mulling spices in an airtight container at room temperature (in a cool, dark spot) for up to 1 month.
❓ Recipe FAQs
A mulled drink is a drink that has been prepared using mulling spices. This is typically done by simmering the cider or wine with the spices on the stovetop and then straining it.
If you are wanting to make a mulled cider, add a gallon of cider and 3 tablespoons of your mulling spice mix. For mulled wine, add 1 tablespoon of spice mix per wine bottle.
You can simmer these mixtures over low heat on the stove for 10-20 minutes, or cook them in a slow cooker over low heat.
The longer you allow the liquid to simmer, the stronger the flavor will be.
Of course, mulling spices are the most well-known for making mulled wine or mulled cider. However, there are some other things they can be used for as well!
You can use it to infuse tea, honey, syrup, vinaigrettes, or any type of alcohol you like. Additionally, you can use it as a fragrance!
🍁 More Fall Flavors
- Pumpkin Dump Cake - This delicious dessert is so easy to throw together, just mix the ingredients and dump it in a baking dish!
- Granny Smith Apple Pie - Apple desserts are synonymous with fall-time, this pie is a classic and well-loved recipe!
- Apple Oatmeal Muffins - These tasty muffins are perfect for breakfast or a snack!
- Gumbo Soup - This hearty and satisfying gumbo is loaded with chicken, sausage, and shrimp!
- Honey Roasted Acorn Squash - This tasty side dish only takes a few simple ingredients and tastes amazing!
- Apple Banana Bread - You can use this banana bread as an awesome gift for someone else, or just enjoy it yourself!
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📖 Recipe Card
Mulling Spices
Ingredients
- 3 oz cinnamon sticks
- ⅓ cup cardamom pods
- ¼ cup allspice berries
- ¼ cup whole cloves
- ¼ cup star anise pods
- ⅓ cup dried orange peel
- ¼ cup black peppercorns (more or less, to taste)
- 2 tablespoon crystallized ginger (optional, finely chopped)
(Note: 2x or 3x only changes the ingredient list)
Instructions
- In a large Ziploc bag, add your cinnamon sticks, cardamom, allspice berries, whole cloves, and star anise pods. Seal the bag, removing as much excess air as possible.
- Then, lay your bag flat and use a rolling pin or meat tenderizer to crush the spices into smaller chunks (*see note).
- Next, open up the Ziploc bag and add in the dried orange peel, black peppercorns, and the optional chopped crystallized ginger.
- Reseal the bag and gently shake it to evenly distribute all of the spices. Store until ready to use.
Notes
- Breaking up the spices helps to release the flavor! You still want the pieces to be chunky - so don't crush them into a fine mixture.
- For extra flavor, you can toast your spices ahead of time in a skillet over medium heat while stirring frequently. Toast them until they are fragrant and golden in color (this will only take a couple of minutes). Allow them to cool before storing.
- This recipe will yield 2 cups of mulling spices. The nutrition facts are calculated based on a serving size of 1 tablespoon (per 6-ounce drink).
- To store: Keep your mulling spices in an airtight container at room temperature (in a cool, dark spot) for up to 1 month.
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