One of my favorite things to have after a chilly day is a hot mug of mulled cider. It is a quintessential cold weather drink and so good when paired with freshly pressed, unfiltered fruit cider. You can find a mulling spice mixture sold most everywhere, but I am willing to bet you already have most, if not all, of the ingredients in your pantry and refrigerator already. In addition, this spice mixture makes for a beautiful and thoughtful gift during the holiday season. Just put the mixture into a pretty jar, tie with twine, string, or ribbon and add a personalized tag. Paired with a gallon of your favorite local cider, it would make anyone’s day.
mélange pour vin chaud, or mulling spices
peel of 1/2 an orange
1 inch knob of ginger
6 cinnamon sticks, crushed
20 allspice, whole
30 clove buds
1/2 a dried vanilla bean, broken into pieces (optional)
Slice the orange peel into thin strips, chop into small chunks. Peel the ginger, then slice it into thin coins, then strips, and lastly small chunks.
If you are planning to store the spice mixture, dry the orange peel and ginger pieces in a dehydrator, or in an oven on the lowest temperature with the door open a crack.
If you are using it right away there is no need to dry the peel and ginger.
Combine all the dried spices and store in an airtight container away from heat, light, and moisture for up to a year.
Use to make mulled wine or cider.
yield: about 1/4 cup of spices, enough to mull 2 quarts of drink.
notes:
You don’t have to break up the cinnamon sticks or vanilla bean. You can simply combine all the ingredients in a bit of cheesecloth, tie with twine or string and use immediately. Breaking them into smaller bits make it easier to measure out for small batches or individual satchels
