Mulling Spices & Hot Apple Cider
Mulling Spices
- 2 cups cinnamon sticks crushed
- 2 cups whole cloves
- 2 cups allspice berries
- 1 1/2 cups dried orange zest
- 1 cup cardamom pods
- 1/2 cup peppercorns
Add all the ingredients to a large bowl and stir to combine. Divide evenly into sealable jars. Store sealed up to one year.
Can divid mulling spices into smaller jars to gift them to others. Easily scable to suit your needs.
For serving: - 2 tablespoons of mulling spice per 2 litres of apple cider or wine - 1 tablespoon of mulling spice per 1 litre of apple cider or wine - 1/2 tablespoon of mulling spice per 1/2 litre of apple cider or wine
Hot Apple Cider
- 1/2 gallon fresh apple cider
- 2 tablespoons mulling spices
- apple slices, orange slices, and cinnamon sticks for garnish
Pour fresh apple cider in a heavy-bottom saucepan (or slow cooker) and set on medium-high heat.
Place your mulling spices in a fabric bag and toss it into your pot. Stir occasionally, squeezing the bag of spices with a spoon like you would a tea bag.
Heat the cider until it is hot and flavorful; then set the temperature on warm.
Optional: Garnish the pot with apple and orange slices. Serve in a mug, garnished with a cinnamon stick.