Our featured bulk spice of the month for December is mulling spice, a festive blend of dried oranges, orange peel, cinnamon, ginger, cloves, allspice, and star anise. These pungent, warming spices are popular during the holiday season to add some heat and zest to wine or cider. Make this spicy, tart beverage at home to fill your home with its fragrant aroma and get cozy this winter!
How to make hot mulled wine or non-alcoholic cider:
- Add mulling spice to apple cider or red wine (⅛ cup spice per quart of liquid, or 3 tablespoons mulling spice per 750ml bottle) in a large pot or crockpot.
- Bring to a simmer on medium-high heat (avoid letting it bubble), reduce heat, and cover.
- Gently simmer at least 20 minutes (up to 3 hours).
- Strain, add your favorite sweetener if preferred (such as honey, sugar, or maple syrup)
- Serve hot or chilled in mugs with a fresh orange slice for festive flair.
- Steeping the spices in a large cloth bag makes straining much easier.
- This recipe is easily adjusted to taste, and the measurements are forgiving if you don’t have the precise amount of ingredients. Easily increase or decrease the quantity for small and large batches.
- If using a crockpot, add ingredients to the crock and leave on low for at least an hour before serving.