Prep 30 mins
Cook 0 mins
From About.com - Linda Larsen - Your Guide to Busy Cooks. This one just reminds me of autumn. It is a relatively mild mulling spice without the bite of some and is particularly useful as it tastes good in both cider and wine.
- 3 (1 ounce) boxes cinnamon sticks
- 6 (1 ounce) whole nutmegs
- 1⁄3 cup chopped dried orange peel
- 1⁄3 cup chopped dried lemon peel
- 1⁄4 cup whole allspice
- 1⁄4 cup whole cloves
- 2 tablespoons chopped crystallized ginger
- cheese cloth
- food safe string
- Double cheese cloth & cut 14 5-inch squares. Cut 14 10-inch pieces of string.
- Place cinnamon sticks and nutmeg into a plastic bag & crush until approximately the size of the smaller spices using a meat mallet or heavy pan.
- Place in a bowl & mix with remaining smaller spices.
- Divide the mixture evenly among the 14 cheesecloth squares, about three heaping teaspoons each. Tie each square with string.
- For mulled wine - Create a simple syrup by dissolving 1/3 cup sugar into 1/2 cup water over low heat. Add 3-1/4 cups wine & spice bag. Cover and bring to just below a boil. Remove spice bag & discard.
- For mulled cider - Add spice bag to 8 cups apple cider (I prefer fresh, refridgerated cider). Bring to just below a boil and simmer 30 - 25 minutes. Remove spice bag & discard.
- Serving suggestion - Serve in a warmed mug. Footed looks really neat. I also serve with a cinnamon stick standing in for a swizzle stick.