Monday Mulling Spices

After going to a few wine festivals and craft fairs I decided to make my own mulling spices. Even my Mom who's not normally a red wine drinker liked the mulled red wine. Of course the mulling spices aren't just for us wine drinkers....you can put it in apple cider (rum or whiskey optional), maple syrup or vinegar to make a vinaigrette! It's super easy and inexpensive to make...they were selling each bag at the craft fair for about $3 and I made 8 bags for about $4.

This is what you'll need...

• Whole Allspice
• Whole Cloves
• Whole Nutmeg
• Whole Cinnamon Sticks
• Cheese Cloth
• Cotton String
• Paper Towels
• Hammer

The first thing I did was cut all of my cheese cloth. I cut a bunch of roughly 8 inch squares. My cheese cloth wasn't very fine, meaning the spaces between the threads was fairly large so I layered 3 or 4 squares of cheese cloth per mulling bag.

The next thing I did was get all of my spices ready. I took a paper towel and folded it in half twice. I put each spice in between the fold and BAM!! Hit it with a hammer!

I did this with the whole nutmeg, cinnamon sticks and cloves. I just left the allspice whole...

Whole Allspice                             Crushed Nutmeg

Smashed Cinnamon                              Pummeled Cloves

  

After all of the spices were thoroughly smashed, I put a pinch of each and 4-6 cloves (?) of allspice in each of the cheese cloth squares.

After all the spices are placed in the cheese cloth I measured about about 18 inches of cotton string for each bag I was going to make. I doubled each string (end up with 9 inches) and tied it around each square making a closed bag. In order to form the bag, I made an "O" with my hand and slid the square off the counter into my "O".

Once each bag is formed I tied the string around and cut the uneven top off. This made the bags more uniformly shaped. Which, as a high strung accountant, makes me very happy!!

Now for the good part....recipes!!

Spiced Maple Syrup

Simmer 12 oz of maple syrup with one spice bag over low heat for about 5 minutes. Cover and chill for 24 hours or until desired taste is met. Discard spice bag and keep in the fridge for up to two weeks!

Mulled Apple Cider

Combined 1 gallon of apple cider, cranberry juice to taste (optional) and one spice bag. Bring to a boil, reduce heat and let simmer for 30 minutes. Serve warm or chilled.

Spiced Vinaigrette

Simmer 12oz of apple cider vinegar and a spice bag for 1-2 minutes. Remove from heat and let stand for three hours or until desired taste is met. Store for up to two weeks in the refrigerator!

Mulled Red Wine

Combine one bottle of red wine (any type), a spice bag and brown sugar to taste. Simmer on low heat for at least 10 minutes. Serve warm!

If you have any other recipes or ideas for mulling spice bags or uses please leave some comments below!! Happy Mulling!!

~ Sarah