Mulling Spice with Cinnamon Clove Allspice and Orange

Introduction

Crushed cinnamon sticks, whole nutmeg, cloves, allspice, and grated orange peel make a coarse mulling blend that infuses cider, wine, or tea without turning it gritty. Because the spices stay in rough chips instead of powder, you can strain them out cleanly, which makes this useful for batch drinks and make-ahead holiday prep.

Recipe Details

• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Total Time: 10 minutes
• Servings: 32

Ingredients

• 6 cinnamon sticks
• 1 small whole nutmeg
• ½ cup (60 g) whole cloves
• ½ cup (60 g) whole allspice
• Grated peel of 1 whole orange

Instructions

1. Place whole cinnamon sticks and nutmeg in a large ziplock bag.
2. Use a hammer to crush the spices into rough chips.
3. Combine the chips with cloves and allspice.
4. Store in an airtight container.

Variations

• Replace the grated peel of 1 whole orange with grated peel of 1 lemon for a sharper, less sweet citrus note.
• Reduce the ½ cup (60 g) whole cloves to ⅓ cup if you want a softer, less aggressive clove flavor in the finished drink.
• Increase the crush on the cinnamon sticks and nutmeg so the pieces are smaller if you want faster extraction in short simmering times.
• Use dried orange peel instead of fresh grated peel if you want a longer-lasting blend that can stay in the pantry without moisture concerns.

Tips for Success

• Crush the cinnamon sticks and whole nutmeg into rough chips, not dust; fine particles make the mulled drink cloudy and harder to strain.
• Use a large ziplock bag with extra room so the spices spread out and the bag is less likely to split when you use the hammer.
• Grate only the orange zest, not the white pith, or the blend can taste bitter.
• If you are storing the mix for more than a few days, use dried orange peel or keep the blend cold; fresh peel adds moisture.

Storage and Reheating

Store the spice blend in an airtight jar or container. If you used fresh grated orange peel, keep it in the refrigerator for up to 1 week or freeze it for up to 3 months; the fresh peel makes it unsuitable for long pantry storage. If you use dried orange peel instead, you can keep it in a cool, dark pantry for up to 6 months.

No reheating is needed. Add the blend directly to your hot cider, wine, or tea, simmer or steep, then strain out the whole spices before serving.

FAQ

How much of this mulling spice should you use per batch?

Start with about 1 tablespoon per 4 cups of liquid, then adjust to taste. Steep or simmer until the flavor is where you want it.

Can you use ground spices instead of whole cloves, whole allspice, and whole nutmeg?

You can, but the drink will be cloudier and the spice flavor will hit faster and harder. If you use ground spices, use less and strain through a very fine sieve or filter.

Does the fresh orange peel affect shelf life?

Yes. Fresh grated peel adds moisture, so the blend should be refrigerated or frozen unless you swap in dried peel.

Is this blend vegan and gluten-free?

Yes, the ingredients listed are naturally vegan and gluten-free. Check your packaged spices if cross-contact is a concern.