Mulling Spice Directions:
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 mulled apple cider, go ahead a heat the contained spice right in the cider, you can skip the reconstituting process.
Mulling Spices Q&A
What are mulling spices?
Mulling spices are a combination of spices that's traditionally paired with cider and wine, but can also be used to infuse jams and sauces.
What is in mulling spices?
Our mulling spice ingredients include cinnamon, allspice, cloves, blade mace and inner cardamom seeds.
How much mulling spices per gallon of cider?
For mulled cider, use 3 tablespoons of mulling spices for a gallon of apple cider.
How much mulling spices per bottle of wine?
For mulled wine, use 1 tablespoon of mulling spices per bottle of red wine or brandy.