A Midwestern winter favorite, mulled beverages are a joy on cold winter evenings or at a late November or early December football game. Mulling has been around for centuries and is the practice of fusing various spices and fruits in with cider, wines and brandy. The ingredients used are referred to as mulling spices.
There are several methods to mull your spices with your favorite beverage, some prefer to place all of the mulling spices into a cheesecloth bag and place directly into the cider or wine as it simmers on the stove. Other folks prefer to use a muslin bag.
Helpful hints: the quality of the brandy or wine is quite as important here as the mulling spices tend to overpower any of the delicate nuances of these beverages. You can also reuse these as the flavor continues to linger for several uses.
For hot apple cider or cranberry juice, use 3 tbsp per gallon. To make a mulled wine add 1-2 tbsp of Mulling Spice for each 750 ml. bottle of red wine with about 1/3 cup each of port and orange juice to add a little sweetness. Simmer over low heat in a covered pot for about 20 minutes. To give your home a nice holiday scent, simmer 1-2 tbsp in a small pot of water.
Our Mulling Spices are hand blended with cinnamon chips, allspice, cloves and star anise.