mulling spices

Warm & Inviting: Mulled Spiced Beverages

During the colder months, there's nothing more warm and inviting than mulled spiced beverages. These recipes will delight your family and guests while creating wonderful aromas in your home. Mulled spiced beverages, which were popular with early American colonists, have become part of our American holiday traditions. It's easy to include these festive drinks in your fall and winter gatherings -- or savor them on ordinary weekdays.

Time-saving tips: The convenient Mulling Spice Blend combines the traditional mulling spices of cinnamon, allspice, clove and dried orange peels. In addition to easy use in recipes, this fragrant mixture can become an instant potpourri -- just put one pound in a decorative bowl. The Mulling Spice Blend also makes thoughtful holiday gifts.

More short-cuts for busy cooks: Mulled spiced beverages may be refrigerated for up to 2 days. Serve chilled or reheat with low heat.

In addition to apple cider, brew tempting mulled beverages with other health-promoting juices such as cranberry, pomegranate, black cherry or cherry cider. Just substitute your favorite juice for apple cider in the Fast & Flavorful Recipe.


Fast & Flavorful Recipe: Mulled Spiced Cider

This simple recipe takes only minutes to assemble. Your family will be sipping a warm-your-toes drink in 30 minutes.

Mulled CiderIngredients:

8 cups apple cider or apple juice
1 cup Mulling Spice Blend
8 one-inch cinnamon sticks for garnish


In a large, nonreactive pot, combine cider (or apple juice) and Mulling Spice Blend. Cover and bring to a simmer. Remove cover and reduce to low heat. Simmer for 20 minutes or longer. Carefully ladle into mugs. Add a one-inch cinnamon stick into each mug. Makes 8 servings.



Richly Spiced Mulled Cider

Gently toasting spices brings out their uplifting aromas and will fill your whole kitchen with a homey fragrance.



8 cups apple cider or apple juice

12 one-inch cinnamon sticks

10 cloves

10 allspice berries

2 anise stars

5 black peppercorns

1 teaspoon dried orange peels

1 teaspoon dried lemon peels


Directions: In a large, nonreactive pot, lightly toast 4 one-inch cinnamon sticks, cloves, allspice berries, anise stars and black peppercorns over low heat for about one minute until fragrant. Remove pot from heat; let cool slightly. Slowly add cider (or apple juice) and stir.  Add dried orange peels and dried lemon peels. Return pot to heat and bring mixture to a simmer. Reduce to low heat and continue to simmer for at least 20 minutes. Occasionally gently stir. Strain through a fine-mesh strainer. Carefully ladle into mugs and add a one-inch cinnamon stick into each mug. Makes 8 servings.


Mulled Beverage Variations


Mulled Spiced Tea
These spices will increase your enjoyment of your favorite black teas, such as China, Earl Grey and Ceylon. This recipe creates a strong black tea taste. If you prefer weaker tea, use 2 to 3 tea bags. Lavender, vanilla bean and honey add sweet, delicate flavorings. For a spicier sweetener, substitute 4 pieces of crystallized ginger for the honey.


Bring 8 cups of water to boil in a large, nonreactive pot.
Remove from heat.
Add 4 to 6 black tea bags
Add 1 teaspoon ground cinnamon, 1 teaspoon ground clove, 1 teaspoon ground allspice, 1 tablespoon nutmeg, 1 vanilla bean, 1 teaspoon lavender (optional) and 1 tablespoon honey (or more to taste).
Steep for 5 minutes.
Return to low heat and simmer for at least 20 minutes.
Strain through a fine-mesh strainer. Serve warm or chill. Makes 8 servings.


Mulled Red Wine
This recipe is inspired by Glogg, a traditional Scandinavian drink. It's particularly flavorful because of cardamom, a fragrant spice frequently found in Scandinavian baking. 


In a large, nonreactive pot, combine one bottle of medium or full-bodied red wine, such as Merlot, with 1/2 cup Mulling Spice Blend. Add 1/4 cup sugar, 6 crushed cardamom pods or 1/4 teaspoon ground cardamom, 1/4 cup raisins and 1/4 cup blanched almonds. Cover and bring to a simmer. Uncover and reduce to low heat, occasionally stirring. Simmer for at least 20 minutes until spices infuse the wine and the raisins plump. Strain through a fine-mesh strainer. Serve warm in mugs in 1/2 cup portions. Makes at least 4 servings.

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