Cookbook:Mulling Spices
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Cookbook | Ingredients | Recipes | Vegetarian Cuisine | Holiday Recipes
| Mulling Spices | |
|---|---|
| Category | Spice mix recipes |
| Yield | I: 6 cups (900 g/2.0 lb) II: 1½ cups (160 g/5.6 oz) III: 2¼ cups (475 g/1.05 lb) IV: 1¼ cups (210 g/7.4 oz) |
| Time | 5 minutes |
| Difficulty |  |
Variation I[edit | edit source]
| NUTRITION FACTS | |
|---|---|
| Serving Size: | 1 teaspoon (5 g) |
| Servings Per Recipe: | 180 |
| Amount per serving | |
| Calories | 10 |
| Calories from fat | 0 |
| Total Fat | 0 g |
| Saturated Fat | 0 g |
| Cholesterol | 0 mg |
| Sodium | 33 mg |
| Total Carbohydrates | 2.5 g |
| Dietary Fiber | 0.1 g |
| Sugars | 2.2 g |
| Protein | 0.1 g |
| Vitamin A | 0% |
| Vitamin C | 4% |
| Calcium | 0% |
| Iron | 0% |
Ingredients[edit | edit source]
- 2 cups (320 g/11 oz) dried orange peel
- 2 cups (250 g/8.8 oz) broken cinnamon sticks
- 1 cup (125 g/4.4 oz) whole allspice berries
- 1 cup (125 g/4.4 oz) whole cloves
- 4 broken star anise
Procedure[edit | edit source]
- Mix ingredients together well.
- Store in closed jar.
Use[edit | edit source]
- Mix ¼ cup (150 g/5.3 oz) of spices per 16 cups (4 l/1.1 US gal) of wine, cider, or apple juice.
- Simmer for 30 minutes.
- Serve hot in mugs with cinnamon stick stirrers or fill a punch bowl and garnish with orange slices.
Variation II[edit | edit source]
| NUTRITION FACTS | |
|---|---|
| Serving Size: | 1 teaspoon (5 g) |
| Servings Per Recipe: | 32 |
| Amount per serving | |
| Calories | 4 |
| Calories from fat | 0 |
| Total Fat | 0 g |
| Saturated Fat | 0 g |
| Cholesterol | 0 mg |
| Sodium | 51 mg |
| Total Carbohydrates | 1.1 g |
| Dietary Fiber | 0 g |
| Sugars | 1.1 g |
| Protein | 0 g |
| Vitamin A | 0% |
| Vitamin C | 0% |
| Calcium | 0% |
| Iron | 0% |
Ingredients[edit | edit source]
- 6 cinnamon sticks
- 1 small whole nutmeg
- ½ cup (60 g/2.1 oz) whole cloves
- ½ cup (60 g/2.1 oz) whole allspice
- Grated peel of one whole orange
Procedure[edit | edit source]
- Place whole cinnamon sticks and nutmeg in a large Ziploc bag.
- Use a hammer to crush the spices into rough chips.
- Combine the chips with cloves and allspice.
- Store in an airtight container.
Makes 1½ cups (160 g/5.6 oz) of mulling spice.
Use[edit | edit source]
To make spiced wine or cider:
- Add 2 tablespoons of the spice mixture to 4 cups (1 l/1.1 US qt) of wine or cider.
- Add peel of one fresh orange.
- Simmer slowly over medium heat for 5 to 10 minutes.
- Strain liquid; serve hot wine or cider in mugs.
Variation III[edit | edit source]
| NUTRITION FACTS | |
|---|---|
| Serving Size: | 1 teaspoon (5 g) |
| Servings Per Recipe: | 95 |
| Amount per serving | |
| Calories | 19 |
| Calories from fat | 0 |
| Total Fat | 0 g |
| Saturated Fat | 0 g |
| Cholesterol | 0 mg |
| Sodium | 2 mg |
| Total Carbohydrates | 4.8 g |
| Dietary Fiber | 0 g |
| Sugars | 4.8 g |
| Protein | 0 g |
| Vitamin A | 0% |
| Vitamin C | 0% |
| Calcium | 0% |
| Iron | 0% |
Ingredients[edit | edit source]
- 2 cups (450 g/16 oz) sugar
- 2 teaspoons ground cinnamon
- 1 teaspoon ground cloves
- 1½ teaspoons ground allspice
- ½ teaspoons ground mace
- ¼ teaspoons ground nutmeg
Variation IV[edit | edit source]
| NUTRITION FACTS | |
|---|---|
| Serving Size: | 1 teaspoon (5 g) |
| Servings Per Recipe: | 42 |
| Amount per serving | |
| Calories | 18 |
| Calories from fat | 0 |
| Total Fat | 0 g |
| Saturated Fat | 0 g |
| Cholesterol | 0 mg |
| Sodium | 5 mg |
| Total Carbohydrates | 4.4 g |
| Dietary Fiber | 0 g |
| Sugars | 4.4 g |
| Protein | 0 g |
| Vitamin A | 0% |
| Vitamin C | 1% |
| Calcium | 0% |
| Iron | 0% |
Ingredients[edit | edit source]
- 1 cup (180 g/6.3 oz) brown sugar
- 2 teaspoons ground cinnamon
- 1 teaspoon ground cloves
- 1 teaspoon dried ground orange peel
- 1 teaspoon ground allspice
- ½ teaspoons ground nutmeg
Procedure[edit | edit source]
- Combine all ingredients in a medium bowl.
- Stir with wire whisk until well blended.
- Store in airtight containers in a cool place.