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Mulling Spices
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Prep Time:
5 minutes
Cook Time:
34 minutes
Total Time:
39 minutes
Create a festive mulling spice blend perfect for mulled wine and cider, ideal for holiday gift-giving or entertaining.
Ingredients:
  • For the mulling spices:
  • 8 star anise
  • 8 cinnamon sticks
  • 60 (1 tablespoon, 5g) cloves
  • For making one batch of mulled wine:
  • 2 star anise
  • 2 cinnamon sticks
  • 15 cloves
  • 1 (750ml) bottle of full-bodied dry red wine, such as Zinfandel
  • 1/2 cup water
  • 1/3 cup honey, plus more to taste
  • 4 mandarin oranges (such as Cuties), sliced
Instructions:
  • In a medium, heavy-bottomed pot over medium heat, toast the star anise, cinnamon sticks, and cloves until fragrant, stirring frequently to prevent burning, for about 1 minute.
  • Pour in the wine, drizzle in the honey, and add the oranges: After the spices release their fragrance, gently incorporate the wine using a non-staining spoon. Toss in half of the orange slices, reserving the rest for later. Cook on medium heat, stirring frequently, until the mixture starts to steam, approximately 3 minutes.
  • Infuse the flavors: Reduce the heat and let the wine steep for 30 minutes, stirring occasionally to keep it steaming without boiling (around 170°F).
  • Remove the spices from the wine by either using a skimmer to fish out the orange slices and spices or by pouring the mulled wine through a strainer set over a heatproof bowl to strain them out.
  • Pour the mulled wine back into the pot. Taste to adjust the flavor: sweeten with more honey if desired, or add up to 1/2 cup water if too strong. Serve in heatproof cups with an orange slice on top. Keep the rest warm by covering or transferring to a thermos. Remove the spices before serving.
  • Chill: Cool any leftover mulled wine, then refrigerate in a sealed container for 3 to 4 days. Feel free to share your feedback by rating the recipe!

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