Homemade Mulling Spices
Made with a blend of fragrant spices, including cinnamon, cloves, allspice, and orange zest, mulling spices are an easy way to add seasonal flavor to apple cider and mulled wine.
Made with a blend of fragrant spices, including cinnamon, cloves, allspice, and orange zest, mulling spices are an easy way to add seasonal flavor to apple cider and mulled wine.
- Carbohydrate 21.5046287190985 g
- Cholesterol 0 mg
- Fat 4.18231067780711 g
- Fiber 9.06660683781722 g
- Protein 2.25593133833456 g
- Saturated Fat 1.08713253636078 g
- Serving Size 1 1 (5-ounce) jar (32g)
- Sodium 43.3208001217218 mg
- Sugar 12.4380218812813 g
- Trans Fat 1.48820187034991 g
- Calories 96 calories
Step-by-step
- Add all the ingredients to a large bowl and stir to combine.
- Divide evenly into sealable jars.
- Store sealed up to one year.
Cinnamon sticks provide the structural backbone and dominant woodsy aroma of any spiced blend, releasing warm essential oils slowly as they steep in hot liquids. When preparing whole botanicals for beverages, achieving uniform particle size prevents bitter extraction spikes that ruin delicate ciders. Crushing large cinnamon bark into roughly quarter-inch fragments ensures balanced flavor dispersion over a sustained steeping window.
Standard commercial spice mixtures often introduce cross-contamination risks or hidden gluten-containing anti-caking agents, making DIY preparation essential for strict dietary management. Assembling this blend entirely from single-origin whole ingredients guarantees safety for celiac diners and vegans alike without sacrificing aromatic intensity. Storing the sealed jars in a dark pantry preserves volatile compounds for up to twelve months.
Visual inspection serves as the primary gauge for botanical freshness, requiring dull, matte surfaces to be replaced by vibrant, aromatic oils upon gentle friction. Substituting cardamom pods with star anise at a one-to-one ratio yields a licorice-forward profile suitable for heavy red wines.
