One whiff of the rich aroma of mulling spices instantly brings to mind comforting images of nippy winter evenings with a steaming mug of apple cider. As popular today as it was in Medieval Europe, this centuries-old tradition is a surefire cure to cold nights, or a way get you in the holiday spirit (if the Texas weather fails to cooperate). An endless assortment of spices and fruit essences are infused into a variety of heated juices, wines, ciders or liquors to make a delectable fireside-worthy concoction. Using these simple guidelines, create your own unique blend of mulling spices that can be passed down for generations to come.

1

Seek out your spices.

Mulling spices vary greatly from culture to culture, generally incorporating cloves, nutmeg, allspice, star anise, cinnamon and various dried fruit peels, such as oranges and even limes. Don’t be afraid to get creative with flavor! In Romania, peppercorn and bay leaves add zeal to beverages. In Nordic countries, cardamom and ginger add a wholesome zest that was known to clear up stuffy noses and sore throats. A Texas secret to delicious mulling spices is a hint of dried grapefruit peel. Another Southern favorite is the addition of a vanilla bean, but be warned, the flavor can be overwhelming if you are not careful.

2

Spice it up!

The best part of mulling spices is that most of your ingredients will come already prepared or take very little time! Cinnamon sticks are easier to handle when broken into smaller pieces. Cloves, allspice, star anise and peppercorn should be whole or very coarsely ground. Allspice and bay leaves can be used either fresh or dried. Ginger works marvelously either fresh or crystallized. Fruit peels can be purchased dried and crushed from the spice section of your grocery store or for a fun and frugal way to use leftover rinds, try grinding fresh orange peels with your cheese grater. Nutmeg and cardamom usually come pre-ground.

3

Bring on the brew.

Choosing the right beverage to infuse your carefully chosen spices takes some consideration. Traditionally mulling spices served as a practical way to use wine before it went bad, and it is still a natural solution for those leftover bottles after a dinner party. Be inspired by a world full of traditions and try red or white wine, cognac, brandy or, for non-alcoholic choices, try tea or a variety of juices, such as blackcurrant and orange. Don’t forget the beloved apple cider, which deserves a seat at the table at least once during the chill of early winter afternoons. Once you have chosen your beverage of choice, pour it in a crock pot, stockpot or Dutch oven, and bring to a simmer over medium heat.

4

Manage a method.

Once you’ve chosen and prepared your spices, there are two popular methods by which mulling spices are infused into the beverage of choice.

• One of the easiest ways to mull spices is with a cheesecloth bag. Choose a fine, unbleached version with a fine mesh. Good cheesecloth is worth a small investment; you want to be sure that it doesn’t alter the flavor of your spices or fall apart during the steeping process. Gather your mulling spices together in the cheesecloth and place directly into the simmering wine or juice. The length of time you infuse your spices depends on the strength of flavor you prefer. The longer the spices permeate the liquid, the stronger the undertone of spicy and citrus flavor. It is not unusual to simmer your beverage all day.
• The direct approach. Another method to mull spices is to place them directly in the simmering beverage. If you choose this method, you might want to grind or break the ingredients into smaller pieces. Some of the mulling spices will dissolve in the steeping process, while others must be skimmed off the surface before serving. Glühwein, a traditional German mulled wine, is made with this method and it is not unusual to receive a steaming mug of this delight with a cinnamon stick or an orange peel floating on the surface.

5

The Final Touches

Serving the steaming hot beverages to satisfy your family or guests is naturally the most rewarding part of the process. Before you ladle your aromatic juice into anxious mugs, get creative with optional sweeteners. Brown sugar, molasses and honey are delicious ways to sweeten wine, brandy or cognac. Most juices are sweet enough to begin with, but raisins, berries or almond slices can compliment them beautifully. These ingredients can be added to the simmering liquid as it infuses or right before serving. Nothing brings to mind the holiday season more than the rich and complex aroma of mulling spices infused for hours in your cozy kitchen. The robust scent of nose-tickling cinnamon, the sweet smell of star anise or the citrusy aroma of simmering oranges swimming in rich juices will not only make your mouth water, but will quell that winter chill. So quit mulling it over and reinvent a tradition for your family and friends!

	Traditional German Glühwein Ingredients: 1 bottle of red wine 1 cup water 1 orange, sliced (do not remove rind) cinnamon sticks cloves honey Method: Mix all ingredients in crock pot or Dutch oven, reserving the honey. Simmer over medium to low heat for up to six hours. Do not boil. Ladle liquid into mugs and serve with honey as optional sweetener. Serve with fresh orange wedges if desired.