Mulling Spice

Mulling Spices

Bright orange peel and sweet cinnamon up front, with warm clove and allspice for a deep, cozy finish. Simmer a pot and the whole house smells like fall.

Each bag comes with a reusable muslin simmering pouch, so there’s nothing to strain. Fill it, drop it in, and let the stove do the rest.

How to mull

1. Rinse the pouch, fill it with the spices and tie it closed.
2. Add to 2 bottles of red wine or ½ gallon of apple cider, with ¼–½ cup honey or sugar to taste if you like.
3. Warm on low for 30–60 minutes. Do not boil.

Pair with

• Red wine: fruity, low-tannin reds like Zinfandel, Merlot or Malbec
• White wine: a semi-dry Riesling
• Hard cider: dry or semi-dry
• Zero-proof: fresh apple cider, or cranberry and pomegranate juice

Also try: simmer a spoonful in a pot of water as a natural home fragrance.

Resealable bag keeps leftover spices fresh.

Ingredients: cinnamon, orange peel, allspice, cloves
Net Wt.: 0.8 oz (23 g), with simmering pouch