This homemade Apple Mulling Spice blend captures the essence of autumn in a jar. Combining robust cinnamon sticks, fragrant whole nutmeg, and zesty dried citrus peels with warm allspice and cloves, it creates a complex, sweet-spicy profile. The addition of crystallized ginger adds a subtle kick that cuts through the sweetness. Ideal for infusing into apple juice, cranberry juice, or wine, this spice mix transforms simple ingredients into a cozy, festive drink. It’s perfect for holiday parties, chilly evenings by the fire, or as a thoughtful homemade gift for friends and family who love warm beverages. The aroma alone will fill your kitchen with comfort and cheer.
Apple Mulling Spice
Description
This homemade Apple Mulling Spice blend captures the essence of autumn in a jar. Combining robust cinnamon sticks, fragrant whole nutmeg, and zesty dried citrus peels with warm allspice and cloves, it creates a complex, sweet-spicy profile. The addition of crystallized ginger adds a subtle kick that cuts through the sweetness. Ideal for infusing into apple juice, cranberry juice, or wine, this spice mix transforms simple ingredients into a cozy, festive drink. It’s perfect for holiday parties, chilly evenings by the fire, or as a thoughtful homemade gift for friends and family who love warm beverages. The aroma alone will fill your kitchen with comfort and cheer.Ingredients
Directions
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Place the cinnamon sticks and whole nutmegs in a sturdy plastic bag.
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Crush the spices using a rolling pin or the bottom of a heavy skillet until broken into small pieces. The nutmeg is hard, so apply firm pressure.
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In a large bowl, combine the crushed cinnamon and nutmeg with the dried orange peel, dried lemon peel, whole allspice, whole cloves, and crystallized ginger (if using).
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Stir well to distribute all ingredients evenly.
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Store the spice blend in an airtight jar in a cool, dark place.
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To prepare dried citrus peel: Use a vegetable peeler to remove the colored zest from 2 large oranges and 4 lemons, avoiding the white pith.
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Lay the peel strips in a single layer on a plate, cover with a paper towel, and let stand at room temperature for 1 day or until completely dried.
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Once dry, snip the peel into small pieces with kitchen shears or chop coarsely with a knife.
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To mull: Combine 8 cups of apple juice (or wine/cranberry juice) with 3 generous tablespoons of the spice blend in a large saucepan. If using a spice bag or tea ball, place the spices inside for easier removal.
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Heat over medium heat until hot, then reduce heat to low. Cover and simmer gently for 30 to 35 minutes. Do not boil.
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Strain out the spices before serving warm.
Note
Storage: Store the spice blend in an airtight container for up to 6 months for best flavor.
Substitutions: If you don't have crystallized ginger, you can use fresh grated ginger, but add it just before serving as it doesn't hold up well to long simmering.
Variations: This spice mix works beautifully in red wine, white wine, or cranberry juice. Adjust the amount of spice based on your desired intensity.
Tip: Using a spice bag or tea ball makes cleanup easier and prevents loose spices from floating in your drink.
