Novel Baking: Mulling Spice and Spicy Cider

We had our first snow this week, two inches to give us a nice dusting and for some timely winter atmosphere

for Home Made Winter with The Novel Bakers!

While snow is frightful lately in the Northeast and Midwest, it’s something I look forward

to since it’s a rare occurrence is usually here today, gone tomorrow.

A Spicy Cider Warm-Up Drink from Home Made Winter

was just what was called for with temperatures in the ‘teens.

I made Mulling Spices, to have on hand for cider

or mulled wine and to combat winter’s chill.

Two tablespoons of mulling spice are all you need for a quart of apple cider.

Simmer for 20 – 30 minutes, pour into mugs,

if desired add rum to each mug to warm you up further!

Mulling Spice Ingredients:

4 whole nutmeg

8 cinnamon sticks (4 inch size or twice as many 2 inch)

1/2 of 1.25 oz bottle of whole cardamom seed

 dried orange peel from 2 oranges (preferably organic)

1 jar .75 oz whole allspice

1 jar .75 oz whole cloves

.5 oz star anise

Place nutmeg, cinnamon sticks and cardamom in a heavy duty ziptop bag

and give them several good whacks with a mallet or rolling pin.

Depending on the thickness of your bag, you may want to cover it with a kitchen towel

to prevent the cinnamon sticks for piercing your bag and spices flying across the kitchen :)

 Add the remaining ingredients to the your crushed spices

and store mixture in an airtight container or jar.

I found drawstring tea bags HERE, that will hold 2 tablespoons of mulling spice,

or you can use cheesecloth and tie your spices up with baking twine.

You can make your own dried orange peel to add to your mulling spice or tea.

I started with two oranges (organic is best) to end up with a half pint jar of dried peel.

Peel your oranges as you would normally, keeping the pieces as large as possible.

Cut as much of the bitter pith away from the peel and then use a knife to scrape

away as much remaining pith as possible, until you see the orange exterior.

Cut the peel into thin strips and put in a 250 degree oven on a parchment lined baking sheet.

Bake for approximately 30 minutes or until the peel starts to curl and dry.

Let cool completely and store in an airtight jar.

Mix with your mulling spice or add to tea.

Yvette van Boven designed adorable recipe cards to go with Made with Love cookie

stamps for Anthropologie. No longer available,

I found a similar Home Made stamp from World Market.

The cookie stamp works best with recipes without baking powder or baking soda

so the stamp leaves a distinct impression after baking.

A Home Made Winter savory salted thyme cookie (more like a cracker)

fit the bill for the cookie stamp.

Mix your dough of choice, roll it into walnut size balls,

and stamp and flatten to desired

thickness with cookie stamp.

Hope your surviving Ol’ Man Winter. . .

I recommend the rum :)

Print Recipe

Mulling Spice with Dried Orange Peel

Combat winter's chill with spicy cider made with homemade mulling spice! Two tablespoons of mulling spice are all you need for a quart of apple cider. Simmer for 20 to 30 minutes, pour into mugs. Add rum to your mug if desired to warm you up further!

Prep Time30 minutes mins

Cook Time30 minutes mins

Course: beverage

Cuisine: American

Keyword: dried orange peel, mulled cider, mulling spice

Servings: 20 servings

Equipment

• drawstring tea bags or cheesecloth and kitchen twine

Ingredients

Mulling Spice Ingredients:

• 4 whole nutmeg
• 8 cinnamon sticks 4 inch size or twice as many 2 inch
• 1/2 of 1.25 oz of 1.25 oz bottle of whole cardamom seed
• Dried orange peel from 2 oranges preferably organic
• .75 oz jar whole allspice
• .75 oz jar whole cloves
• .5 oz jar star anise

Instructions

To Make mulling spice:

• Place nutmeg, cinnamon sticks and cardamom in a heavy duty freezer bag and give them several good whacks with a mallet or rolling pin.
• Depending on the thickness of your bag, you may want to cover it with a kitchen towel to prevent the cinnamon sticks for piercing your bag.
• Add the remaining ingredients to crushed spices and store mixture in an airtight container or jar.

To Make Dried Orange Peel:

• Peel your oranges as you would normally, keeping the pieces as large as possible.
• Cut as much as the bitter pith away from the peel and then use a knife to scrape away as much as remaining pith as possible, until you see the orange exterior.
• Cut the peel into thin strips put in a 250 degree F oven on a parchment lined baking sheet.
• Bake for approximately 30 minutes or until the peel starts to curl.
• Let cool completely and store in an airtight jar.
• Mix orange peel with your mulling spice or add to tea using a drawstring tea bag or cheesecloth tied with kitchen twine.
• To Make Spicy Cider:

  Add 2 tablespoons of mulling spice to a drawstring tea bag or cheesecloth tied with kitchen twine and add to 32 oz. of apple cider. Simmer on stove for 20 - 30 minutes and pour into mugs.

Notes

• Two oranges will yield approximately a half pint jar of dried peel.
• To Make Spicy Cider: Add 2 tablespoons of mulling spice to a drawstring tea bag or cheesecloth tied with kitchen twine and add to 32 oz. of apple cider. Simmer on stove for 20 - 30 minutes and pour into mugs. Add a shot of rum to your mug to warm you up further!

I’m joining The Novel Bakers for

Home Made Winter this week.

Visit Jain and Michael Lee

for more Home Made Winter fun~

 a quiet life

Rattlebridge Farm 

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