Mulling Spices: Unlocking Aromatic Secrets For A Sensory Experience

Mulling spices are a blend of warming spices such as cinnamon, cloves, cardamom, star anise, peppercorns, and allspice. They are used to infuse drinks like wine or cider with flavour and aroma, especially during the colder months. The process of mulling involves heating, sweetening, and adding flavour to a drink. Making your own mulling spices is easy and allows you to control the ingredients and their ratios to suit your taste. You can also add extra ingredients like dehydrated orange slices or crystallised ginger for a unique touch.

How to make mulling spices

Making your own mulling spices is a great way to create a wonderful aroma and is perfect for making mulled wine and mulled apple cider. The process is simple, but there is an extra step—crushing the spices—that is important to get the best results. Here is a step-by-step guide on how to make your own mulling spices:

Ingredients

You will need the following spices:

• Cinnamon sticks
• Cardamom pods
• Allspice berries
• Cloves
• Star anise
• Dried orange peel
• Black peppercorns
• Nutmeg

Preparing the Spices

First, place the cinnamon sticks, cardamom pods, allspice berries, cloves, and star anise in a large resealable bag. Gently crush the spices with a rolling pin a few times to break them into smaller pieces and release their oils. You don't want to crush them too finely; they should still be a bit chunky.

Mixing the Spices

Next, add the dried orange peel and black peppercorns to the bag. Toss everything together to mix well. You can also add dehydrated orange slices for garnish and a bit of crystallized ginger for a little kick of heat.

Storing the Mulling Spices

Store your homemade mulling spices in an airtight container. They will stay fresh and fragrant for up to six months if kept in a cool, dry, and dark place.

Using Your Mulling Spices

Mulling spices are typically used to flavour drinks like wine or cider. To use your spices, place 2-3 tablespoons of the mixture into a muslin bag or a piece of cheesecloth. For mulled wine, add the spice bag to a bottle of red wine and simmer gently for about 10 minutes. Don't boil the wine, as you will cook off the alcohol. For mulled cider, add the spice bag to apple cider and simmer for about 30 minutes. Remove the spice bag before serving.

Your homemade mulling spices will not only make delicious drinks but will also fill your home with a wonderful aroma. Enjoy!

How to mull wine

Mulling wine is a great way to fill your home with a holiday fragrance and warm yourself during the cold season. Here is a step-by-step guide on how to mull wine:

Ingredients:

• Wine: Use a mid-range, dry, fruity, and full-bodied red wine such as Zinfandel, Merlot, or Grenache. Avoid expensive wines, as we will be adding many other ingredients.
• Brandy: Brandy is the traditional choice, but you can also use Cointreau or tawny port.
• Fresh oranges: Slice one orange into rounds and mull it in the wine. You can also slice another orange and use it as a garnish.
• Cinnamon: Use cinnamon sticks or whisk in some ground cinnamon.
• Mulling spices: Use whole cloves, star anise, and cardamom pods.
• Sweetener: Use honey, maple syrup, or sugar to taste.

Method:

• Combine ingredients: Add all the ingredients to a saucepan and give them a quick stir.
• Simmer: Heat the mixture until it almost reaches a simmer over medium-high heat. Be careful not to let it bubble, as alcohol begins to vaporize at 172°F. Reduce the heat to low, cover, and let the wine simmer for at least 15 minutes or up to 3 hours.
• Strain and season: Use a fine-mesh strainer to remove and discard the orange slices, cloves, cinnamon sticks, star anise, and ginger (if using). Taste the mulled wine and stir in your desired amount of sweetener if needed.
• Serve: Serve warm in heatproof mugs, topped with your desired garnishes such as extra cinnamon sticks, star anise, or orange slices.

Tips:

• Use whole spices instead of ground spices, as they stay fresh and fragrant longer and are easier to contain in a cheesecloth.
• Toast the mulling spices in a medium skillet over medium heat until fragrant and light golden before adding them to the wine.
• For a less bitter drink, peel the oranges before simmering them in the wine.
• If you want to make a bigger batch, you can also make mulled wine in a slow cooker. Combine all the ingredients, cover, and cook on low heat until the wine is steaming hot (about 30 minutes to 1 hour).
• Leftovers can be refrigerated and reheated, but the flavors may not be as vibrant as when it is freshly made.

How to mull cider

Mulling cider is a great way to create a comforting and aromatic drink, perfect for chilly days and festive gatherings. Here's a step-by-step guide on how to mull cider and create a delightful beverage that will warm you from the inside out.

Ingredients:

• Apple cider (unfiltered apple juice)
• Cinnamon sticks
• Whole cloves
• Allspice berries
• Star anise pods (optional)
• Dried orange slices or peel
• Other optional spices: cardamom pods, black peppercorns, nutmeg

Instructions:

• Start with whole spices: Using a combination of cinnamon sticks, whole cloves, allspice berries, and optional star anise pods. You can also add dried orange slices or peel for a citrusy note.
• Prepare the spices: Break up the cinnamon sticks into smaller pieces using a rolling pin or a meat mallet. You can also crush the other spices slightly to help release their flavours.
• Combine spices: In a small bowl, mix the broken cinnamon sticks, allspice, cloves, and orange peel. You can also add other spices like cardamom, black peppercorns, or nutmeg to customize the flavour.
• Toast the spices (optional): For extra flavour, heat a skillet over medium heat and add the spice mixture. Toast for a few minutes, stirring frequently, until the spices become fragrant and lightly golden. Then, transfer them to a plate and let them cool before proceeding to the next step.
• Prepare the cider: In a large pot or slow cooker, combine the apple cider with the spice mixture. You can also add a sliced orange for extra flavour and brightness.
• Simmer gently: Heat the cider over medium heat until it reaches a gentle bubble. Then, reduce the heat to low and let it simmer for 15-30 minutes. Do not let it boil, as this can make the drink syrupy.
• Garnish and serve: Ladle the mulled cider into mugs and garnish with cinnamon sticks, orange slices, or cranberries. For an adult-only version, add a splash of rum, bourbon, or dark rum to each mug.

Tips:

• Toasting the spices before simmering them with the cider helps to release their flavours and creates a more intense aroma.
• Avoid boiling the cider, as this can affect the texture and taste of the final beverage.
• If you're making a large batch, you can use a slow cooker or Instant Pot to combine the cider and spices, and let it cook on low heat for 3 hours.
• For a non-alcoholic version, simply omit the rum or bourbon and serve the cider as-is.
• To reheat mulled cider, use a stovetop on low heat for larger portions or a microwave for smaller servings.

Mulling cider is a simple yet magical process that transforms ordinary cider into a warm and comforting beverage. By following these steps, you'll be able to create a delightful drink that will impress your guests and keep you cosy all season long.

How to dry orange peel

Drying orange peels is a great way to preserve the citrus fruit's aroma and flavour. The process is simple and can be done in a few different ways, depending on your preference and the equipment you have available. Here is a step-by-step guide on how to dry orange peels:

Step 1: Wash the Oranges

It is important to start with clean oranges, especially if they are store-bought. Use a fruit wash to remove any wax or pesticides, or simply rinse the oranges in hot water. This step ensures that any unwanted substances are not transferred to the peels during the drying process.

Step 2: Peel the Oranges

After washing the oranges, use a sharp knife, a vegetable peeler, or your hands to carefully remove the peels. Try to avoid including too much of the white pith, as it tends to be bitter in taste. The pith can be scraped off with a knife or spoon if needed.

Step 3: Cut the Peels into Desired Shapes

Depending on how you plan to use the dried peels, you may want to cut them into different shapes and sizes. For infusing oils or making tea, thin strips are ideal. For potpourri or decorative purposes, you might prefer larger curls or chunks. Cutting the peels into even pieces ensures they dry at a similar rate.

Step 4: Dehydrate the Peels

There are two common methods for dehydrating orange peels: using an oven or air-drying at room temperature.

Oven Method:

• Preheat your oven to a low temperature, ideally around 200°F (93°C).
• Line a baking sheet with parchment paper.
• Spread the peels on the baking sheet in a single layer, leaving some space between each peel to allow for even drying.
• Bake the peels for 25 to 60 minutes, checking regularly to ensure they do not burn. The peels are ready when they harden and start to curl.

Air-Drying Method:

• Place the peels on a plate or tray, ensuring they are not overlapping.
• Leave them in a warm, well-ventilated, and sunny area at room temperature for approximately two to three days.
• The peels are fully dried when they become shrivelled, lose their moisture, and turn crispy.

Step 5: Grind the Peels (Optional)

If you plan to use the dried peels in powdered form, such as for marinades, scrubs, or flavoured salts, you can grind them using a coffee grinder or food processor. This step can be done after the peels have been dried.

Step 6: Store the Dried Orange Peels

Once the orange peels are completely cool, transfer them to an airtight container for storage. Dried orange peels can be stored at room temperature in a cool, dark place for up to a year. They can also be refrigerated, which extends their shelf life to about three months.

Dried orange peels have a multitude of uses, from adding flavour to teas, cocktails, and baked goods to infusing oils and making homemade beauty products. They are a versatile ingredient that can enhance both food and drinks, as well as provide natural fragrance to your home and self-care routines.

How to store mulling spices

To store your homemade mulling spices, you'll want to keep them in a cool, dry, and dark place. The best way to store them is in sealed bags or an airtight container. If you're using whole spices, it's also a good idea to keep them in a cloth bag so they don't lose their flavour.

Properly stored mulling spices can last anywhere from 3 months to 6 months. Bon Appetit recommends that ground spices should not be kept for more than 3 months, and whole spices for no more than 8 to 10 months. However, other sources claim that with proper storage, mulling spices can last up to 6 months.

Mulling spices are a great way to add fragrance and flavour to your home and drinks during the fall and winter months, so be sure to store them properly to enjoy them throughout the season!

Frequently asked questions