Homemade Mulling Spices Recipe (2024)

FAQs

How do I use mulling spices? ›

You can get creative and add water-infused mulling spice to pumpkin recipes as a substitute for pumpkin spice. Add it to cheesecakes, spice cookies, apple cakes or even hot cocoa. And if you love the scent as much as we do, a simple bowl of mulling spice potpourri will add the aroma of holiday spirit anywhere you wish.

I placed 1/2 cup of mulling spices in a 16 oz jar and added cranberries, a sprig of rosemary and oranges or clementines. To use the potpourri, slice the orange and pour all of the jar's contents into a small pot. Cover with water and bring to a simmer. Your home will smell amazing!

Mulling spices may also be added to the brewing process to make spiced beer. The combination of spices varies, but it usually consists of cinnamon, cloves, allspice, and nutmeg, and less frequently star anise, peppercorn, or cardamom. It also usually includes dried fruit, such as raisins, apples, or orange rind.

How long do mulling spices last? Homemade mulling spices should last 6 months in an airtight container. So it's great to make a huge batch at the beginning of fall to use through the winter.

Dried herbs and spices don't truly expire or “go bad” in the traditional sense. When a spice is said to have gone bad, it simply means that it has lost most of its flavor, potency, and color.

Turn on the heat and fill your pot with ingredients like cinnamon sticks, apple peels, orange rinds, cloves, apple juice, vanilla, anise, and nutmeg, and in no time at all this stovetop potpourri will have your home smelling like you've been baking all day.

Mulling spices can differ from recipe to recipe, but the majority of spice blends feature a combination of cinnamon, cloves, and allspice.

Nothing says holiday like the smells and tastes of cinnamon, nutmeg, ginger and clove. My recipe for mulling spices has all these delicious rich warm spices and makes a thoughtful hostess or holiday gift. Use the spice packets to make hot apple cider or spiced mulled red wine.

Merriam-Webster determined that the first use of the word “mull” as a verb, meaning “to heat, sweeten, and flavor (as wine or cider) with spices,” was in 1618, which was late-medieval prime time. The idea, however, was already there.

Ground spices lose their freshness the quickest and typically don't last past six months. The best freshness test for ground spices is to give them a whiff — if they smell like nothing, then it's time to say goodbye. Whole spices, on the other hand, can be fine for up to five years.

What spices do not go bad? ›

Whole spices: These last for 4 years, and include spices like cloves, whole peppercorns, mustard seeds, caraway seeds, cumin seeds and cinnamon sticks. They have the longest lifespan, primarily because they have less surface area exposed to air, moisture and light.

Mulling spices are added to drinks to make a cozy, favorite winter beverage. These spices are often added to non-alcoholic ciders and red wine, and they may also have additional health benefits. Common mulling spices include: Cinnamon – may be an anti-inflammatory and aid with glycemic control.

Use generously for an intense aroma and warming flavor in wine, fruit juices or hot cider and other beverages and strain just before serving. Try a teaspoon when poaching fruit or to a potpourri.

They will lose some of their potency the more you reuse them, so I wouldn't recommend mulling the same spices more than twice. One of the advantages of making your own mulling spices for apple cider is you can play around with the ingredients to concoct your own special blend.

The best wine for mulled wine is dry and full-bodied, like Cabernet Sauvignon, Grenache, Zinfandel, or Syrah. These will stand up to the other flavors and ensure the spiced wine won't be too sweet.