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Mulling Spices

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Mulling Spices from Savory Spice

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Details

Baking

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.

Ingredients

Saigon cinnamon, allspice, Ceylon and Madagascar cloves, blade mace, inner cardamom seeds

Dietary Information

Mulling Spices - Nutrition Facts
Salt-Free
Sugar-Free
Gluten-Free
Nut-Free
Vegetarian
Vegan
MSG-Free
Dairy-Free
Garlic-Free
Onion-Free
Sweetener-Free
Black Pepper-Free
Capsicum-Free
Corn-Free


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.


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Mulling Spices Reviews