Mulling Spice

A whole-spice mulling blend for hot apple cider and cranberry punch. Cassia cinnamon sticks, broken into short pieces, lead the blend, with dried orange peel and whole allspice berries close behind. Cloves and star anise add depth, and green cardamom with a few black peppercorns gives a clean, warming finish.

Every spice is whole, so it infuses slowly, keeps the drink clear and strains out easily. Nothing to grind or measure separately.

The blend is a mix of cinnamon pieces, dark allspice berries, green cardamom pods, star anise and orange peel, and it fills the kitchen with its aroma as it simmers.

Technique tip: shake the jar before measuring so each scoop gets its share of every spice. For a stronger brew, lightly crack the allspice and cardamom first.

How to use it

Use 2 tbsp (about 15 g) per 2 L of apple cider or cranberry juice. Simmer gently for 20 minutes, then strain. A muslin bag or tea infuser makes straining simple. It also works in spiced apple juice, poached pears and simmer pots.

Details

Also known as

Mulling Spices, Hot Cider Spice, Épices pour cidre chaud