Homemade Mulling Spices
Hot Mulled Wine
I cut a piece of cheese cloth and kitchen twine to enclose the spices so they wouldn’t be a nuisance to remove from the wine later.
Enjoy the mulled wine in a pretty glass!
So I got this idea over the holidays when I saw a jar of mulling spices for $10. In my typical fashion, my immediate reaction was, “uh! yea right, I could make that for like $2.” So I took that as a challenge. I went to my favorite bulk food store in Ann Arbor and bought $2 worth of spices that I figured would be enough to mull some cidar on my own, and give some to a friend. When all was said in done, I believe I had this in each sachel:
2 small cinnamon sticks
15 whole cloves
1 whole nutmeg, smashed into smaller pieces
15 whole allspice
1 26 oz. bottle of wine (Sweet Traverse Red from Chateau Grand Traverse)
3 packets of Ideal no-calorie sweetener
I’ve also seen recipes that include orange peel, crystalized ginger, and star anise (yuck!). I poured the bottle of wine into a small saucepan, heat it on medium, and when warm, I added the sachlet. I let it simmer for about 30 minutes, and ended up yielding about 12 oz. of mulled wine. You seem to lose a lot of the water from the wine and are left with less liquid than when you started. Makes sense. I added some sweetener because I really like sweet, but you can sweeten yours to taste.
I highly recommend it! I did wine, but you can try cidar, too. =)
If you were to do this for company, I recommend trying it out first. See how much spice you need for how much wine. Then, figure out how much spice you need to buy for a much larger bottle of wine. This is something you need to try at least once on your own to get your taste and style down before serving it to others.