Mulling Spices (Salt-Free)
Recipes & Uses
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When temperature drops, you will find this concoction a must. This is just the thing to warm you up around the fire with friends during the holidays. Fortify your wine or apple cider with this robust blend of Saigon cinnamon, allspice, Ceylon and Madagascar cloves, blade mace and inner cardamom seeds.
Saigon cinnamon, allspice, Ceylon and Madagascar cloves, blade mace and inner cardamom seeds
Simmer in water for 20-30 minutes to reconstitute. Remove the contained spices, discard the remaining water and place the contained spices back into the pot. Empty the red wine or brandy into the pot and gently heat until warm, but not too hot to drink. Do not boil the libation. Remove spices and serve. For spiced apple cider go ahead a heat the contained spice right in the cider, you can skip the reconstituting process. Use 3 tbsp. for a gallon of apple cider.