Mulling Spices

Dried orange slices, star anise, cloves, and cinnamon sticks arranged on a white surface.

Transform any drink into a comforting, fragrant treat with this blend of mulling spices. Perfect for creating festive mulled wine, cider or spiced tea, or use them to make a simmer pot to fill your home with their cozy fragrance.

Course Drink Essentials

Cuisine European

Prep Time 5

Cook Time 0

Total Time 5

Servings jar

Calories 589kcal

Ingredients

Mulling spices

5 slices lemon fresh or dehydrated
10 slices orange fresh or dehydrated
1 tablespoon whole cloves
4 whole cinnamon sticks
1 piece star anise
½ cup sugar cubes

Optional additions

¼ cup candied ginger chopped
2 tablespoons allspice berries
1 tablespoon cardamom pods lightly crushed
½ teaspoon black peppercorns
1-2 whole nutmeg
½ cup raisins
½ cup dried apple slices crushed

Mulled wine or mulled cider

½ gallon apple cider OR
2 bottles dry red wine 750ml each
1 jar mulling spices

Instructions

Dehydrated citrus

If preparing kits using fresh citrus, you'll need to dehydrate it first. (If using already-dehydrated citrus, you can skip this step.) Preheat oven to the lowest temperature your oven can go — mine was 170°F (77°C). Line a baking sheet (or two) with parchment paper.
Slice each citrus fruit thinly into ⅛-inch pieces. Arrange slices on the parchment lined sheet. They can touch but it’s ideal not to overlap them a lot. A little overlap is okay as the slices will shrink in the oven.
Bake in the oven for 3 to 4 hours — the time will vary based on your oven, the temperature, the size of your fruit and how thin they are sliced. Check every hour and rotate the pan. If any of the slices begin to curl, flip them to encourage them to flatten.
When the slices are completely dried, remove them from the oven and let cool completely overnight.
Store in an airtight container in a cool, dry place. If stored properly, dehydrated citrus slices will keep for up to two years.

Mulling spice jars

Place all dried ingredients in an airtight container such as a mason jar. Screw the lid on tightly and store in a cool, dark place for up to two years. For best results, use within 6 months.

Mulled cider or mulled wine

To a large pot or dutch oven, add apple cider or red wine. Stir in the mulling spices. Bring to a low simmer over medium-heat. If using wine, heat the wine mixture to 180°F (80°C), about 5-10 minutes. (Above that temperature, the alcohol will begin to cook out. We simply want to warm it.)
Reduce heat to low and let flavors infuse for 15 minutes more. Remove from heat.
When ready to serve, warm on low heat. Serve in mugs or insulated glasses. Garnish with an orange wedge and/or a cinnamon stick.
Store in an airtight container in the refrigerator for up to 2 weeks. Be sure to remove the fruits and spices, especially citrus peel, which can add bitterness.

Simmer pot

You simply add the spices to a pot of water and boil them on the stove. Reduce to a low simmer. This creates a fragrant aroma that will fill your home with these spices. Continue to add water as it boils down to keep the scent going for hours. (Simmer pots aren't really meant to be eaten!)

Notes

Use fresh spices. Spices lose their flavor over time, and can even go rancid. They should be replaced every year.

Nutrition facts do not include optional ingredients.

Nutrition

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