A Taste of Fall
Fall brings yellow, orange and red leaves, football, arts and crafts festivals and apple cider with mulling spice, which originated around 500 BC when the Greek Physician Hippocrates mixed wine with spices to treat various physical ailments. The Romans adopted the practice to mask spoiled wine and add flavor. By the Medieval Period the idea had spread to Northern Europe as a way to improve the taste of wine and promote health. Those in Victorian England used the spices for their drinks at holiday gatherings. There are many recipes for mulling spice. Here’s one given to me by a friend years ago.
Mulling Spice Recipe
Ingredients: 1 cup of sugar, 2 tsp. cinnamon, 1 ½ tsp. cloves, ¼ tsp. allspice. Enough equal portions of tea, apple and orange juice to make a gallon or half gallon of liquid. If making a gallon add four tablespoons of mulling spice. If making a half gallon, add two tablespoons.
Mix the spice and liquid and heat in a pan on the stove, the microwave or a crockpot. While it's warm add a cinnamon stick.
Tip: Start by adding a small amount of mulling spice to the liquid, then mix and taste to make sure it’s like you like it.
An Older Version
Ingredients: 1 gallon fresh apple cider, 3 cinnamon sticks, 1 tablespoon whole cloves, 1 tablespoon allspice berries, 1 whole nutmeg (cracked into pieces) 2 whole star anise, 1 large orange.
Pour apple cider into a large pot or slow cooker. Toss in the cinnamon sticks, cloves, allspice, nutmeg, star anise and orange slice. (Optional tip: Put small spices in cheesecloth or a tea infuser for removal later.)
Bring the mixture to a bare simmer over medium-low heat. Don’t let it boil, as boiling can scorch the sugars in the cider.
Other Uses for Mulling Spice include adding it to roasted vegetables and baked goods.
To create a nice gift, add mulling spice to a cup or small jar with directions on how to use it.
Learn more about mulling spice here.
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