Mulled Wine Spice
Mulling Spices for Apple Cider and Wine
Mulled Wine Spice adds a spicy flavor to any hot drink, be it wine, grog, tea, or cider.
Whenever we mix up this blend, we think of the angel in "It's a Wonderful Life" asking the crabby bartender for a glass of mulled wine "heavy on the cinnamon, easy on the cloves". He knew what he was talking about: a mulled wine can easily be overpowered by cloves, which have a somewhat bitter flavor in contrast to the sweetness of rich China cinnamon. We think our formula is just right.
An insulated carafe of this beverage is a traditional family refreshment when attending outdoor football games during the Midwestern winters. Our typical beer-drinking companions are skeptical at first--thinking "what are those spice people trying to get us to try now?!"--but at the freezing half-time they are begging to try a cup because it truly warms you through and through. Bear in mind that this is one of the rare occasions when the quality of your wine or brandy is not so important, since subtle nuances will be overpowered by the spices.
For a non-alcoholic treat, try making spiced apple cider using 3 tablespoons spices per gallon. Use a muslin bag, or cheesecloth, for the spices to save the hassle of straining before serving. Mulled wine spices also make a terrific spiced sun tea. A festive holiday house is enhanced by simmering mulled wine spices on your stove; the same spices can be simmered repeatedly, their rich aroma lingers.
To spice one standard bottle of red wine (750 ml.) or brandy, first simmer 1 tablespoon mulling spice in water for 20 minutes to release the flavors. For convenience, contain the spices in one of our muslin bags, or a teaball or cheesecloth pouch. Remove spices from the water using a strainer if they're not contained. Discard the water and add the spices to the wine. Gently heat until wine is warm. Remove spices from the wine and serve.
Hand mixed from: cassia cinnamon bark, allspice, cloves, cassia buds, cardamom, and mace.