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Ginger Mulling Spice
Sachets of Mulling Spices are both economical as well as festive gifts and the variety flavor possibilities are practically endless. And heck what can be as much fun as filling a small spice bag and then being able to give it several good whacks with the skillet! This recipe for Ginger Mulling Spice is one of our favorites for mulled apple cider but it can just as easily be used for a mulled red wine. And for an adult version you can always add a splash (or two or three) of Grand Marnier. You can certainly experiment with your ingredients, usually I like to go with a slightly spicier mulling spice so I tend to use Korintje cinnamon sticks (which is an Indonesian cassia) instead of the milder tasting (and much more brittle) of Ceylon cinnamon sticks. And for the most robust spicy cinnamon flavor you can always go with Vietnamese cinnamon sticks. Ingredients: 3 oz of Korintje cinnamon sticks (or approximately 18 of the 2-3/4” sticks) 6 oz of whole nutmeg (approximately 39 pieces) 1/3 cup of dried orange peel 1/3 cup of dried lemon peel 1/4 cup allspice berries 1/4 cup whole cloves 3 tbsp crystallized ginger (also called candied ginger), chopped Directions: 1. Crush the cinnamon sticks and the whole nutmeg by placing them in a bag and giving them a couple of good whacks with a heavy skillet or rolling pin to break the pieces up 2. Add the crushed pieces to a medium size mixing bowl 3. Chopped your crystallized ginger and add to the mixing bowl 4. Add the remaining ingredients and mix thoroughly 5. Add 2 tbsp of mulling spice mix into a small muslin bags and tie off the ends f the bag with string or twine 6. Place your bag in a small pot and simmer for at least 20 minutes to achieve full flavor 7. Each muslin bag can be used for 4 drinks |
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