Mulling Spices for Apple Cider or Wine
You’ll love these DIY homemade mulling spices for apple cider or mulled wine. Perfect for chilly fall nights! Add a jigger of spiced rum for extra warmth.
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Mulled apple cider is one of the first things I make as soon as there is even a hint of nip in the air. Everything — from the smell as it simmers on my stove to the spicy sweet goodness that hits my tongue and warms my insides — is cozy. I used to buy prepackaged mulling spices from my local grocery store, but one year it became hard to find so I decided to make my own.
I learned that making your own mulling spices for apple cider is not only easy, but cheap. If you can find a store that sells spices in bulk, it’s even more cost effective per ounce than the packaged stuff from the store. Once you purchase all your spices, you’ll have more than enough for several batches. Double or triple the recipe so you’ll have mulling spices on hand all season long, or give them out as holiday gifts.
What does “mulled” mean?
The term “mulled” refers to the process of heating, sweetening, and spicing a beverage—such as wine, cider, or tea—according to Merriam-Webster. Mulled wine, or spiced wine, is traditionally served hot, making it an ideal drink for holiday celebrations. Its origins can be traced back more than 2,000 years, often attributed to the ancient Greeks. As the Roman Empire expanded across Europe, so did the popularity of mulled wine.
By the Medieval period, mulled wine was enjoyed widely, even among royalty. However, the modern tradition of drinking it during the holiday season took shape during the Victorian Era in England, thanks in part to Charles Dickens. He famously mentioned mulled wine in his beloved novella A Christmas Carol.
Ingredients and tools you will need
You should be able to find most of the ingredients in this recipe in the spice aisle at your grocery store. The only two I had to search for were the whole allspice and the juniper berries, which I was able to locate at my local Whole Foods and Fresh Market stores. However, if you have trouble locating any items, I’ll include links where you can purchase them online. Be sure to check the label when purchasing your spices to ensure you are buying whole spices and not ground. To make this mulling spices recipe, you will need:
- 1/4 cup whole allspice berries
- 1/4 cup whole cloves
- 1/4 cup whole juniper berries
- 6-8 whole star anise
- 4 whole cinnamon sticks, crushed – put the cinnamon sticks in a plastic bag and pulverize them with a meat mallet or a rolling pin.
- Dried orange peel segments from one small orange
- Airtight container with a lid – I store my mulling spice mix in a pint mason jar.
How to make mulling spices for apple cider
A few days before plan on making a batch of mulling spices, I save my orange peels. My family and I eat a lot of oranges in the fall and winter months. After I peel the fruit, I tear the orange rind up into little pieces and leave it to dry on a paper towel for a day or two. You can also dry the peels in the oven or with a food dehydrator. To dry them in the oven, place the orange peels on a baking sheet lined with parchment paper and bake at 200°F for 25–30 minutes. Check the peels frequently to make sure they aren’t turning brown. If so, rotate the pan and turn off the oven for a few minutes to prevent further browning.
For a food dehydrator, arrange the orange peels on a mesh sheet and dry them at 135°F (57°C) for approximately four hours, or until they turn brittle. Be sure to let the orange peels cool completely before using.
Measure all the spices into a small mixing bowl. Stir everything together. Once everything is combined, transfer the spice mixture to your airtight container.
How to use your mulling spices
Mulled hot apple cider. Pour four cups of apple cider into a medium sauce pan. Measure two tablespoons of mulling spices and add them to the apple cider or spoon them into a tea ball for easy cleanup. Bring the pot to a simmer, then cover and continue to simmer for about 20 minutes. Remove the cider from the heat. Be sure to strain the spices from the hot cider before pouring serving. Sometimes I add a jigger of bourbon to my mug, you know, just to help me unwind.
Mulled wine. Again, use two tablespoons of mulling spices to one bottle of dry red wine, such as a Cabernet Sauvignon or Merlot. Add 1/4 cup of orange liqueur (such as Gran Marnier or Gran Gala) and two tablespoons of sugar. Heat the wine over medium heat just until it reaches a simmer. Letting the wine come to a boil will cook off the alcohol. Reduce the heat to low heat, cover, and continue to simmer for 20 minutes. Strain the spice blend and pour the wine into mugs.
Mulled hot tea. Bring four cups of water to a boil in a medium saucepan. Remove the pan from the heat and add one tea bag (black tea, green tea, or chai are good choices). Allow the tea to steep for 2-4 minutes. Remove and discard the tea bag. Add two tablespoons of mulling spices and bring the brewed tea to a boil over medium-high heat. Reduce the heat to low, cover and simmer for 20 minutes. Sweeten the tea with honey or sugar as desired.
Here’s a little tip — you can simmer the spices more than once. They will lose some of their potency the more you reuse them, so I wouldn’t recommend mulling the same spices more than twice.
Flavor variations
One of the advantages of making your own mulling spices is you can play around with the ingredients to concoct your own special blend. Think about adding dried lemon peels, crystallized ginger, whole nutmeg, cardamom pods or cranberries!
Storage instructions
Be sure to keep your airtight container securely sealed when not in use. Store the spices in a cool, dry place out of direct sunlight. If stored properly, mulling spices can last for several years.
Frequently asked questions
Yes. Heat the cider or wine on low for one hour or until hot.
My house smells amazing while the cider is brewing. But if you would rather have the wonderful smells without the hot beverage, you can use them as potpourri by adding two tablespoons of spices to a small pot. Add four cups of water and bring the liquid to a simmer over medium-low heat. Check the water levels in the pot periodically and replenish as needed. Just be sure not to leave the pot unattended.
Spices don’t spoil like milk, but they do lose their potency over time. Their shelf life varies based on the type of spice, how it’s stored, and whether it’s whole or ground. Whole spices generally retain their flavor for 3 to 4 years.
Mulling Spices for Apple Cider
Ingredients
For the mulling spices:
- 1/4 cup whole allspice
- 1/4 cup whole cloves
- 1/4 cup whole juniper berries
- 6-8 whole star anise
- 4 whole cinnamon sticks crushed
- Dried orange peel segments from one small orange
For the mulled apple cider:
- 4 cups apple cider
- 2 tablespoons mulling spices
Instructions
For the mulling spices:
- Combine all spices in a mason jar or container with a lid. Should keep for one year
For the mulled apple cider:
- Pour apple cider into a medium saucepan.
- Add mulling spices. Bring cider to a boil.
- Reduce heat and simmer for 20 minutes.
- Remove from heat. Strain cider.
- Pour into four individual mugs. Add bourbon or rum if desired.
Please leave a comment if you have any questions about making mulling spices!
This must taste really good with that cinnamon. Yum!!