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 minutesminutes
Cook Time 1 hourhour
Total Time 1 hourhour5 minutesminutes
Servings 20sachets
Calories 6kcal
Author Kimberly Sneed
Ingredients
½cuporange zest
8cinnamon sticks
½cupcardamom pods
½cupstar anise pods
¼cupwhole cloves
¼cupblack peppercorns
Instructions
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!
Notes
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.