Mulling Spice

There's nothing better on a cold fall or winter day than to come home to the spicy, sweet smell of apple cider or wine warming on the stove with Mulling Spices. In fact, just heating the spices in water on the stove is enough to warm the heart and take us back to a nostalgic time. Perfect for holidays!

Use 3-4 Tbsp for 8 cups of cider, wine, or brandy. Try it with cranberry juice for a unique flavor, as well. You can put the spices into a muslin bag, cheesecloth, or into a tea holder. Simmer for about 10 minutes. While generally served warm, cold spiced cider is equally delicious. 

In addition to mulled cider, wine, brandy or cranberry juice, here are a few additional cocktail ideas:

  • Mulled Cider with Rum: 8 cups cider, 3 Tbsp. Stuart's Mulling Spices, simmer 10 minutes. Remove from heat. Add 2 cups rum, 1 tsp. Stuart's vanilla. Rim glass first with rum, then with Stuart's Sugar & Spice rim mix.
  • Mulled Cider with Rum, option 2: 8 cups cider, 3 Tbsp. Stuart's Mulling Spices, 1/4 cup brown sugar; simmer 10 minutes. Remove from heat, add 2 cups rum. Rim glass with melted butter, then Stuart's Cinnamon. Serve hot with a dab of butter on top.
  • Mulled Cider with Brandy: 3 cups cider, 1 cup orange juice, 1/2 cup brandy, 2 Tbsp Stuart's Mulling Spices; simmer 10 minutes. Don't forget to choose a rim!
  • Mulled Cranberry with Vodka: 4 cups cranberry juice, 3 Tbsp. Stuart's Mulling Spices, simmer 10 minutes. Remove from heat; add 1 cup vodka. Optional: Substitute 1 cup orange juice for 1 cup cranberry juice. Serve hot.

Our Mulling Spice is a blend of cinnamon, orange peel, allspice, and cloves.

Check out the photo of the cranberry relish made with our mulling spices. 

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