Mulling Spices

During the cold-weather season, a jar of ready-to-go mulling spices is a culinary gift. In a short amount of time, simmering a bit of the spice mixture in cider or wine creates a festive drink that warms you from the inside out. Bonus: Mulled beverages double as the most fragrant potpourri, releasing the aroma of warming spices into your home. To make a nice seasonal gift, place mulling spices in glass jars or wrap in cute small bags and tie with a bow. Give them to guests at your own parties, hosts and hostesses when you’re the guest, or to friends, family, and coworkers.

• Start with whole spices, which stay fresh and fragrant longer than pre-ground. They are also easier to contain in a cheesecloth sachet or a bag for easy removal before serving your mulled beverage.
• Simmer gently, letting the mulling spices slowly steep into the wine or cider. Don’t boil over too high a heat or the drink will become syrupy.
• For extra flavor, toast the mulling spices in a medium skillet over medium heat, stirring frequently, until fragrant and light golden, just a few minutes. Then transfer to a plate and cool before storing. 

Most often made from warming spices like cinnamon, cloves, cardamom, star anise, peppercorns, and allspice. As a general rule of thumb, any spice that pairs well with sweet flavors would fare well.

Mulling spices are most often used to flavor red wine or cider. If you love the flavor and have extra on hand, think to yourself: If pumpkin spice can do it, mulling spice can do it too. Grind the mulling spices in a spice (or coffee) grinder, pulsing until finely ground. Then add a bit into waffle or pancake batters, hot chocolate, coffee, cookies, simple syrup for cocktails, or anywhere you’d use pumpkin spice.