Flavor Profile
This salt-free, coarse blend of whole and broken spices is cinnamony, sweet-spiced, pungent, and eucalyptic.
How to Use
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.
About This Blend
When the weather turns cold, spice up your wine or cider and make a glorious glugg with these classic mulling spices. Curl up by the fire and breathe in the mulling spices available at Savory Spice!More Information
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.
Dietary Information
MSG-Free
Vegan
Nut-Free
Dairy-Free
Gluten-Free
Onion-Free
Corn-Free
Sweetener-Free
Sugar-Free
Vegetarian
Vegan
Ingredients
Saigon cinnamon, allspice, Ceylon and Madagascar cloves, blade mace, inner cardamom seeds
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