Mulling Spices for Apple Cider or Wine
Make homemade mulling spices for apple cider or mulled wine with whole spices and dried orange peel. The sweet citrus, cinnamon, and warm spices fill the house with the coziest aroma, making it feel like autumn has officially arrived.
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.
The term “mulled” refers to the process of heating, sweetening, and spicing a beverage—such as wine, cider, or tea. Making your own mulling spices 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.
Recipe at a glance
- Easy to make in about 10 minutes.
- Much less expensive than store-bought blends.
- Made with simple whole spices.
- Great for apple cider, mulled wine, tea, or even stovetop potpourri.
- Makes a thoughtful homemade holiday gift.
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Jump to:
- Recipe at a glance
- Ingredients you will need
- How to dry orange peels
- Substitutions and variations
- How to make mulling spices for apple cider
- How to make mulled apple cider
- More ways to use mulling spices
- Serving suggestions
- Storage instructions
- Frequently asked questions
- More drink recipes
- Mulling Spices for Apple Cider
Ingredients you will need
Most of these ingredients can be found in the spice aisle of your grocery store. Be sure you’re purchasing whole spices, not ground spices. To make this mulling spices recipe, you will need:
See the recipe card for full information on ingredients and quantities.
- Whole Allspice Berries: Despite the name, allspice isn’t a blend of spices. These dried berries have a flavor reminiscent of cinnamon, cloves, and nutmeg all in one, adding warmth and a hint of sweetness.
- Whole Cloves: Cloves provide a rich, spicy flavor with a slightly sweet finish. A little goes a long way, giving mulled cider and wine their signature holiday aroma.
- Juniper Berries: Juniper berries contribute a subtle piney, citrus-like flavor that adds depth and complexity. While they’re optional, they give the spice blend a unique flavor that’s especially delicious in mulled wine.
- Star Anise: With its beautiful star shape, star anise adds a mild licorice flavor and enhances the overall warmth of the spice blend. It also makes the mixture look extra festive if you’re giving it as a gift.
- Crushed Cinnamon Sticks: Cinnamon is the backbone of any good mulling spice blend. Using whole sticks instead of ground cinnamon keeps the cider clear while providing a sweet, woody flavor as it simmers. Crush the cinnamon sticks into several smaller pieces using a rolling pin or meat mallet.
- Dried Orange Peel: Orange peel adds bright citrus notes that balance the warm spices and bring freshness to the blend. Drying your own peel is an easy way to reduce food waste and gives the mixture even more homemade charm.
You’ll also need an airtight container for storage. I like using a pint-size mason jar because it keeps everything fresh and looks pretty sitting in the pantry.
How to dry orange peels
Fresh orange peel adds wonderful citrus flavor, but it needs to be dried first.
Whenever my family eats oranges during the fall and winter, I save the peels. Tear them into small pieces and let them air dry on a paper towel for one to two days.
If you’re short on time, you can dry them in the oven.
- Arrange the peels on a parchment-lined baking sheet.
- Bake at 200°F for 25–30 minutes.
- Check them frequently to make sure they don’t brown. If they start getting too dark, rotate the pan or turn off the oven for a few minutes.
You can also use a food dehydrator.
- Arrange the peels in a single layer.
- Dry at 135°F for about 4 hours, or until completely brittle.
Allow the peels to cool completely before adding them to the spice blend.
Substitutions and variations
One of the best things about making your own mulling spices is that you can customize the blend to suit your taste. Here are a few easy ways to change it up:
- No juniper berries? Simply leave them out. They add a subtle piney flavor, but the spice blend will still be delicious without them.
- Swap the citrus. Replace the dried orange peel with dried lemon peel, or use a combination of both for a brighter citrus flavor.
- Add some spice. Toss in a few slices of dried or crystallized ginger for extra warmth.
- Make it more aromatic. Add whole green cardamom pods or a few whole nutmegs for additional depth of flavor.
- Like it extra spicy? Add a teaspoon of whole black peppercorns for a little kick.
- Add dried fruit. Dried cranberries or apple slices add subtle sweetness and make the blend especially pretty if you’re giving it as a gift.
- Adjust the cinnamon. Love cinnamon? Add an extra stick or two. Prefer a milder flavor? Use one less.
- Make gift jars. Double or triple the recipe and package it in small mason jars with a tag that includes instructions for making mulled cider or wine. It’s an easy homemade holiday gift.
How to make mulling spices for apple cider
- Add the cinnamon along with the allspice, cloves, juniper berries, star anise, and dried orange peel to a medium bowl.
- Stir until everything is evenly combined.
- Transfer the mixture to an airtight container until ready to use.
That’s it! Your homemade mulling spices are ready whenever you’re craving a warm drink.
How to make mulled apple cider
Step 1: Pour 4 cups of apple cider into a medium saucepan.
Step 2: Add 2 tablespoons of the mulling spices directly to the cider or place them inside a tea infuser for easier cleanup.
Step 3: Bring the cider to a gentle simmer, cover, and cook for about 20 minutes. Strain before serving. For an adults-only version, stir a splash of bourbon or spiced rum into each mug.
More ways to use mulling spices
Mulled wine. Again, use two tablespoons of mulling spices to one bottle of dry red wine, such as a Cabernet Sauvignon or Merlot. Add ¼ 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.
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.
Pro tips
- Buy whole spices from the bulk section to save money.
- Crush the cinnamon sticks into smaller pieces so they release more flavor.
- Use a tea infuser or cheesecloth bundle for quick cleanup.
- Don’t boil mulled wine—gentle simmering preserves the alcohol and flavor.
- Make a double batch during the holidays for easy hostess gifts.
Serving suggestions
These homemade mulling spices pair perfectly with cozy fall treats like pumpkin crunch cake, cake mix apple cobbler, chocolate chip pecan pie, old fashioned baked apples, or butter pecan cookies. They’re also a wonderful addition to holiday brunches, Thanksgiving gatherings, or Christmas morning breakfasts.
Storage instructions
Store the spice blend in an airtight container in a cool, dry place away from direct sunlight.
Because this recipe uses whole spices, it will stay fresh for 3 to 4 years, although the flavor is best during the first year.
Frequently asked questions
Absolutely. Add the cider and mulling spices to your slow cooker and cook on Low for about 1 hour, or until hot. You can keep it on the Warm setting for serving.
Yes! Add 2 tablespoons of the spice blend to a saucepan with 4 cups of water. Simmer over low heat, adding more water as needed. It makes the whole house smell amazing.
Definitely. They make wonderful simmer pots, can be added to homemade sachets, or used to infuse simple syrup for holiday cocktails.
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If you made Mulling Spices for Apple Cider, I’d love to hear how it turned out! Your ratings and reviews help others find the recipe and give me great feedback too.
Mulling Spices for Apple Cider
Ingredients
For the mulling spices:
- ¼ cup whole allspice berries
- ¼ cup whole cloves
- ¼ cup whole juniper berries
- 6-8 whole star anise pods
- 4 whole cinnamon sticks, broken into several pieces
- Dried peel from 1 small orange, broken into small pieces
For the mulled apple cider:
- 4 cups apple cider
- 2 tablespoons mulling spices
Instructions
For the mulling spices:
- Combine all of the spices in a mason jar or other airtight container. Seal tightly and store in a cool, dry place for up to 1 year.
For the mulled apple cider:
- Pour apple cider into a medium saucepan.
- Stir in the mulling spices and bring the cider to a gentle simmer.
- Reduce the heat to low, cover, and simmer for 20 minutes.
- Remove from the heat and strain out the spices.
- Divide the cider among 4 mugs. Add a splash of bourbon, spiced rum, or dark rum, if desired.
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Notes
- These values assume the spices are strained out and not consumed.
- Nutrition does not include optional bourbon or rum.
- Values are estimates and will vary slightly depending on the brand of apple cider used.
- Use whole spices. Whole spices produce the best flavor and are easy to strain out after simmering. Avoid using ground spices, which can make the cider cloudy and gritty.
- Don’t let the cider boil for long. Bring it just to a gentle simmer, then reduce the heat. Boiling can dull the fresh apple flavor.
- Use a tea infuser for easy cleanup. Place the mulling spices in a tea ball, tea infuser, or cheesecloth bundle before adding them to the cider for quick and easy removal.
- Adjust the spice level. For a milder cider, use 1 tablespoon of mulling spices. For a stronger, spicier flavor, increase to 3 tablespoons or simmer a little longer.
- Sweeten if needed. Most apple ciders are naturally sweet enough, but you can stir in a little brown sugar, honey, or maple syrup to taste.
- Spike it for adults. Add a splash of bourbon, spiced rum, dark rum, or brandy to each mug just before serving.
- Reuse the spices. The mulling spices can be used for a second batch of cider. The flavor will be milder, but still delicious.
- Keep warm for serving. If serving at a party, transfer the strained cider to a slow cooker set to the Warm setting to keep it hot for several hours.
- Storage: Store unused mulling spices in an airtight container in a cool, dry place for up to 1 year. Once prepared, leftover mulled cider can be refrigerated in an airtight container for up to 3 days and reheated gently on the stovetop or in the microwave.
Please leave a comment if you have any questions about making mulling spices!
This must taste really good with that cinnamon. Yum!!