Mulling Spices

Mulling Spices

Mulling Spices combine whole and broken warming spices for infusing cider, wine, and seasonal drinks. Saigon cinnamon forms the base, with cloves and allspice adding pungent, sweet spice. Blade mace and inner cardamom seeds contribute floral and lightly eucalyptic notes. Simmer gently in liquid, then strain before serving.

Saigon cinnamon, allspice, Ceylon and Madagascar cloves, blade mace, inner cardamom seeds

  • Gluten-free
  • Dairy-free
  • Sugar-free
  • Salt-free
Size
$8.95

Flavor Profile

Warm and aromatic from Saigon cinnamon, followed by clove and allspice with floral cardamom and mace.

How To Use

Use 1 tablespoon per bottle of red wine or brandy, or 3 tablespoons per gallon of cider. Simmer in a muslin bag or tea ball, then remove before serving.

FAQ

What are mulling spices made of?
Mulling spices typically include cinnamon, cloves, and allspice. This blend also contains mace and cardamom for added floral and aromatic depth.

How long should you simmer mulling spices?
Simmer gently for 15 to 30 minutes to extract flavor without making the drink bitter. Keep the heat low and avoid boiling.

Can I use mulling spices in apple cider?
Yes. They are commonly used in apple cider. Use about 3 tablespoons per gallon and strain before serving.

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Freshness & Quality

Crafted in CO, our small-batch spices are always full of flavor.