Nothing warms the soul on a cool autumn day like a glass of mulled wine or cider. Mmmm, it’s delicious!
Though the history of mulling is a bit sketch, food historians generally agree that it goes waaaay back (think 1500s or even earlier with the ancient Greeks and Romans). And boy did folks back then know how to stretch a dime (or a denarius)! The practice of mulling wine with spices was a great way to avoid wasting the not-so-tasty harvest which didn’t make the cut. They just chucked it in a pot, dumped in some spices, and warmed it until they were ready to enjoy it.
Fast forward a few thousand years and we’re still mulling away. The AllSpice crew likes to mull wine (typically a cheap red) or fruit juices like the nice blend of apple cider and cranberry juice we serve annually at Promenade. Our Mulling Spices are a delightful blend of orange peel, cinnamon, star anise, and allspice, adding some rich warmth to your beverage. As a bonus we include a small drawstring bag because who wants to strain? What a deal!
We recommend using 1/4 cup of the spices to every 2 bottles of wine or gallon of fruit juice. Put the spices in the drawstring bag and toss the bag in with what you’re mulling to save yourself the effort of straining them out later.
We mull wine in a slow cooker to avoid boiling the alcohol out – no need to wreck a festive gathering! Fruit juice or cider can be done the same way, in a pot on the stove, or in that giant coffee percolator you only ever use when you have a houseful.
Pick up some of our Mulling Spices online or next time you’re in the shop. They are easy to use, and sipping on a warm, mulled beverage will quickly become a favorite way to warm up!