Cinnamon, citrus, and cloves are just some of those wonderful spices is this aromatic Homemade Mulling Spice Mix.
Not only is this a great mulling spice for hot cider, but it also makes a great potpourri to simmer slowly on the back of your stove during this festive time of year.
Homemade Mulling Spice Mix
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- Cookie sheet
- Parchment Paper
- Resealable bag
- Air-tight container
- 8 cinnamon sticks
- ½ bottle whole cardamom seeds
- 5 whole nutmeg
- .75 oz whole allspice 1 jar
- .75 oz whole clove 1 jar
- star anise 5 or 6
- dried peel of 2 tangerines or 1 orange
- Peel the citrus and scrape off as much as you can of the white bitter part. I use a sharp knife and hold it at the very tip to scrape everything off easier. Once that’s done, slice the peel into thin strips and place them on a cookie sheet lined with parchment paper.
- Place in a preheated oven to 275-degrees for around 30 to 40 minutes. Once cooled they should be very dry and break easily.
- In a resealable bag add the cinnamon sticks, nutmeg and cardamom. Cover it with a kitchen towel and give it several good whacks with a rolling pin or mallet. You want to break down the spices a bit.
- Add all the remaining ingredients to the crushed spices and store in an airtight container until ready to use.
- To steep, use your tea infuser, muslin sachets or just cheese cloths.
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To make a ½ a gallon of Hot Cider, I recommend 2 tablespoons of the mulling spice. Add the spices to a large loose tea leaf strainer or tie them in a cheese cloth. Allow the spices to soak for a good 30 minutes, while the cider simmers on low.
For entertaining, place the mulling spices and cider into a slow cooker and let steep for a half hour before first serving. Garnish with a cinnamon stick and other spices as desired.