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When the temperature drops, this concoction is 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.
For spiced wine or cider, use 1 T per bottle of red wine or brandy and 3 T for a gallon of apple cider. Contain spices in a tea ball or muslin bag. 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.
Saigon cinnamon, allspice, Ceylon and Madagascar cloves, blade mace, inner cardamom seeds
Flavor of Mulling Spices
This salt-free, coarse blend of whole and broken spices is cinnamony, sweet-spiced, pungent, and eucalyptic.
Uses of Mulling Spices
Infuse drinks, sauces, and desserts. Use 1 T per bottle of red wine or brandy. For a gallon of apple cider, use 3 T. Visit website for full mulled cider and wine recipes.