Sip: Mulling Spices

December 1, 2010


mulling spices drink
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    Winter is the perfect time to cozy up indoors and cup your hands around a glass of something warm and aromatic. Begin with the basics of winter mulling spices, then learn how to infuse rich, earthy notes like clove, cinnamon and star anise into simmering ciders, punches and teas.

Mulling Spices 101

Creating hot mulled beverages for cold winter nights is a centuries-old tradition that most anyone can do. To “mull” means to infuse the essences of herbs, spices and fruits into hot liquids, like cider. It all starts with a handcrafted sachet, filled with the spices of your choice.

Basic Mulling Spice Sachet

Makes 6 sachets (1 sachet infuses up to 1/2 gallon cider, punch or tea)

INGREDIENTS

3 tablespoons orange peel

3 tablespoons broken cinnamon sticks

2 tablespoons whole allspice

2 tablespoons whole cloves

Cheesecloth sheets, cut into 18 5”x5” squares

INSTRUCTIONS
  1. Combine all ingredients in a medium-size bowl.
  2. Layer together 3 cheesecloth squares and place on a clean work surface. Measure about 1 tablespoon spice mix and spoon on to the center of the cheesecloth.
  3. Grab the opposite corners of the cheesecloth and pull upward to connect them. Repeat process with the remaining corners and create a pouch.
  4. Secure the top with a small piece of kitchen twine. Store sachets in an airtight container until ready to use.
Easy Gift Idea: Mulling SpicesAs you fasten together the top of your sachet, add a few berry sprigs and a piece of raffia or ribbon to create an instant present that friends and family will love. Complete the gift with a handwritten recipe card for one of our mulled drinks below.

Tip: Cheesecloth is an easy, inexpensive way to create individual sachets, but if you have a tea infuser on hand, you can always use it to create your mulled drinks.

Optional Add-Ins

Create more layers of deep, intense flavor by adding one or more of the following to your sachet:
  • 1 tablespoon crystallized ginger, roughly chopped
  • 1 tablespoon star anise
  • 1 tablespoon cardamom pods
  • 1/2 teaspoon whole black peppercorns
Tip: The addition of international food aisles at most grocery stores has made it easier than ever to track down exotic ingredients. If you’re still having trouble finding a special spice, check out your local kitchen specialty shop or search spice vendors online.

Spice-Infused Apple Cider

Makes 1/2 gallon

Prep time: 5 minutes

Simmer time: 1 hour

INGREDIENTS

1/2 gallon apple cider

1 mulling spice sachet

INSTRUCTIONS
  1. Bring cider to a simmer over medium-low heat in a large saucepan.
  2. Once bubbling, add spice sachet to the cider.
  3. Let simmer for at least 60 minutes. Remove and discard sachet before serving.
Tip: For a pretty presentation, add an orange slice and cinnamon stick to each glass.

Warm Pomegranate Cranberry Punch

Makes 5 cups

Prep time: 5 minutes

Simmer time: 1 hour

INGREDIENTS

2 cups pomegranate juice

2 cups cranberry juice cocktail

1 cup orange juice

1 mulling spice sachet

INSTRUCTIONS
  1. Combine the juices in a large saucepan and bring to a simmer over medium-low heat.
  2. Once bubbling, add spice sachet to the mixture.
  3. Let simmer for at least 60 minutes. Remove and discard sachet before serving.


Mulled Black Breakfast Tea

Give your usual cup of tea an exciting twist by adding a mulling spice sachet right to your mug. Prepare your favorite black breakfast tea as directed, then add your sachet to steep alongside the tea bag. Remove both the tea bag and sachet before drinking.

Tip: As a rule, the longer something steeps, the more flavorful and fragrant the mulled drink will be. If you have the time, feel free to let your spice sachet sit longer than the recommended time.

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