Mulling Spices

Cinnamon leads, orange peel brightens, and allspice, cardamom, clove and a touch of star anise round out the finish. Expect warm, woodsy, citrusy aromas rather than chile heat.

This is a whole-and-coarsely-cut infusion blend, not a dissolving powder or a topping. The mix contains real pieces of spice and dried citrus peel; strain them out before serving.

Mulled red wine, warm apple cider, apple-cranberry cider and fragrant fruit-poaching liquid. For an alcohol-free drink, start with apple cider or apple juice—not wine.

The working measure is 15 g per bottle of wine, or per 1 U.S. quart (4 cups) of cider. The two portion pouches are pre-measured to that. The bulk sizes are the same blend by weight, for anyone mulling more than a bottle at a time.

• 1 Bottle / 15 g Pouch: one portion for one standard 750 mL bottle of wine, or 1 U.S. quart (4 cups) of apple cider. Net wt. 0.53 oz (15 g).
• 2 Bottles / 30 g Pouch: a double portion for two standard bottles of wine (1.5 L), or 2 U.S. quarts (8 cups) of apple cider. Net wt. 1.06 oz (30 g).
• 2 oz Shaker Bottle: about 3 to 4 bottles' worth. Net wt. 2 oz (56.7 g).
• 4 oz Fresh-Sealed Pouch: about 7 to 8 bottles' worth. Net wt. 4 oz (113 g).
• 8 oz Fresh-Sealed Pouch: about 15 bottles' worth. Net wt. 8 oz (227 g).
• 1 lb Fresh-Sealed Pouch: about 30 bottles' worth—party, tasting-room or a season's supply. Net wt. 1 lb (454 g).

The two portion pouches describe the amount of beverage to prepare—not bottles of seasoning or wine. Every size contains the same loose dry spices. Wine, cider, fresh fruit, sweetener and a straining bag or infuser are not included.

Combine one 15 g portion (or 15 g measured from a bulk size) with one 750 mL bottle of red wine in a saucepan. Add 2 tablespoons of sugar or maple syrup if desired, plus 2 fresh orange slices for a brighter finish. Warm on low heat until steaming, then hold gently below a boil for 15–20 minutes, tasting from 10 minutes onward. Strain when the flavor is right and serve warm. Sweeten further only after tasting.

For two bottles: use 30 g, 1.5 L wine, up to 4 tablespoons sweetener to start, and 4 optional orange slices. Keep the same gentle steeping time; do not double it. Heating wine does not make it alcohol-free.

Add 15 g to 4 cups apple cider or apple juice. Warm gently for 15–20 minutes, tasting from 10 minutes, then strain. Cider may already be sweet enough; add maple syrup only if needed. For a larger pot, use 30 g with 8 cups cider and the same steeping time.

Chef's tip: tip in the entire correctly sized pouch for a balanced portion, or contain it in your own food-safe spice bag or infuser. Avoid a rolling boil. Remove the spices once you like the strength so clove and citrus peel do not take over.

Ingredients: Cinnamon, dried orange peel, allspice, green cardamom, cloves, star anise.

Check the physical package before use. For specific allergy or cross-contact questions, contact Spice Czar before ordering.

Keep tightly sealed in a cool, dry place away from sunlight, heat and steam. Follow the best-before information on the package. Natural spice pieces vary in shape, color and size.

Images are illustrative serving suggestions, not photographs of a specific packed batch. Fresh orange slices, full cinnamon-stick garnishes, drinks and serving props are not included. Always strain out loose spices before drinking.

Explore Baking, Drinks & Sweet Spices for more cozy-cup and baking inspiration.