Cookbook:Basic Mulling Spice
(Redirected from Cookbook:Mulling Spices)
| Basic Mulling Spice | |
|---|---|
| Category | Spice mix recipes |
| Yield | 1½ cups (160 g/5.6 oz) |
| Time | 5 minutes |
| Difficulty |  |
| NUTRITION FACTS | |
|---|---|
| Serving Size: | 1 teaspoon (5 g) |
| Servings Per Recipe: | 32 |
| Amount per serving | |
| Calories | 4 |
| Calories from fat | 0 |
| Total Fat | 0 g |
| Saturated Fat | 0 g |
| Cholesterol | 0 mg |
| Sodium | 51 mg |
| Total Carbohydrates | 1.1 g |
| Dietary Fiber | 0 g |
| Sugars | 1.1 g |
| Protein | 0 g |
| Vitamin A | 0% |
| Vitamin C | 0% |
| Calcium | 0% |
| Iron | 0% |
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Ingredients
[edit | edit source]- 6 cinnamon sticks
- 1 small whole nutmeg
- ½ cup (60 g/2.1 oz) whole cloves
- ½ cup (60 g/2.1 oz) whole allspice
- Grated peel of 1 whole orange
Procedure
[edit | edit source]- Place whole cinnamon sticks and nutmeg in a large ziplock bag.
- Use a hammer to crush the spices into rough chips.
- Combine the chips with cloves and allspice.
- Store in an airtight container.
Use
[edit | edit source]To make spiced wine or cider:
- Add 2 tablespoons of the spice mixture to 4 cups (1 L/1.1 US qt) of wine or cider.
- Add peel of 1 fresh orange.
- Simmer slowly over medium heat for 5–10 minutes.
- Strain liquid; serve hot wine or cider in mugs.