Mulling Spices have long been used to flavor hot drinks. Mulled beer and wine used to be heated with a red hot poker in European countries; though today hot mulled wine, cider or beer are more likely to be heated on top of the stove. The onset of Autumn weather brings with it the season of hot, spiced drinks.
Suggested Use: Mulling spices are typically used to flavor red wine, beer or apple cider. Other uses for these spices include flavoring eggnog, hot buttered rum or using this blend to seep with herbal teas
Ingredients: whole allspice, whole cloves, cinnamon, and other spices.
- Mulled Wine In a saucepan – gently simmer 1 quart red wine, (optional – 1/3 to 1/2 cup sugar to taste) and 2 Tbs. mulling spices for up to 20 minutes. Remove the spices and serve the wine hot or chill and serve over ice as a cooler.
- Mulled Cider In a saucepan – gently simmer 1 quart apple cider and 2 Tbs. mulling spices for up to 20 minutes. Remove the spices and serve the cider hot in mugs or chill and serve over ice as a cooler.
Also available in:
- 1 Tablespoon, sample
- 3 oz bottle
- 12 oz bottle
- 16 oz bulk bag
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