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For a divine holiday treat, make this mulled cream and top your coffee, tea or pumpkin and mincemeat pies. I always make some and have it in the refrigerator throughout the holidays.
It's a nice way to use mulling spices besides in the traditional cider or wine drinks.
In a small saucepan over medium heat, combine the cream, sugar and the mulling spices. When the cream starts to bubble around the edges, remove the pan from the heat and let stand for 10 minutes.
Strain the cream mixture through a fine-mesh sieve into a metal bowl and refrigerate until thoroughly chilled, about 1 hour.
You may whip the cream in to soft peaks if you are going to use this as a topping to pies.
The whipped creamis also wonderful to use to add a dollop to your coffee or tea.
This recipe was provided by Katherine Gicante from Petersburg.