There's nothing I love more during the fall months than the sweet smells that the season has to offer. We love these HOMEMADE MULLING SPICES for an inexpensive option!
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5 from 1 vote

Mulling Spices

Incorporate the sweet smells of fall into your home and cooking with this easy and inexpensive Homemade Mulling Spices recipe!
Course Drink
Cuisine American
Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes
Servings 20 sachets
Calories 6kcal
Author Kimberly Sneed


  • 1/2 cup orange zest
  • 8 cinnamon sticks
  • 1/2 cup cardamom pods
  • 1/2 cup star anise pods
  • 1/4 cup whole cloves
  • 1/4 cup black peppercorns


  • Preheat oven to 200 degrees F. Line a baking sheet with parchment paper.
  • Place orange zest on the parchment paper and spread so it's not all clumped up.
  • Bake for about 1 hour until dried and fragrant. Remove from oven and let cool to room temperature.
  • Place cinnamon sticks, cloves, star anise, and cardamom in a Ziploc bag and use a rolling pin to break up the spices. You don't want to crush them into powder, just break them into small pieces.
  • Mix orange zest, spices, and peppercorns together in a mixing bowl. Store in an airtight container.

Mulled Cider or Wine

  • Place 2 teaspoons of mulling spices in a muslin tea bag to make a sachet, and steep in 8 ounces of hot cider for 3 to 5 minutes. Remove the bag and enjoy!


  • If you're using the spices right away, you don't need to dry the orange zest. I like to dry it though to help the spices last longer, it's makes for better gifting.
  • If you want to make a big batch of mulled cider, steep the entire mulling spice mixture (in a muslin bag) in 1.5 gallons of hot cider.


Calories: 6kcal | Carbohydrates: 2g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 1mg | Potassium: 11mg | Fiber: 1g | Sugar: 1g | Vitamin A: 14IU | Vitamin C: 3mg | Calcium: 18mg | Iron: 1mg