You’ll love these homemade mulling spices for apple cider or mulled wine — easy to make, economical, and perfect for chilly evenings. Add a splash of spiced rum or bourbon for extra warmth.
When the air turns crisp, mulled apple cider is one of my go-to comforts. The aroma as it simmers, the balanced sweet-spicy flavor, and the way it warms you from the inside make it a seasonal favorite. I used to buy prepackaged mulling spice blends, but when they became scarce one year I started making my own. It turned out to be simple, inexpensive, and much more flexible — once you buy the whole spices you’ll have enough for many batches and can adjust the mix to your taste.
Buying spices in bulk can reduce the cost per ounce, and once you assemble the ingredients you can double or triple the recipe to keep a stash for the season or to give as a homemade gift.
What does “mulled” mean?
“Mulled” describes a process of heating, sweetening, and spicing a beverage like wine, cider, or tea. Traditionally served hot, mulled drinks are associated with holiday gatherings and wintertime comfort. The practice of spicing warmed wine dates back centuries and became especially popular across Europe. By the Victorian era the custom was firmly linked with holiday celebrations and seasonal traditions.
Ingredients and tools you will need
Most items should be available in the spice aisle or at a store that sells whole spices. Look for whole spices rather than ground for maximum freshness and longevity. You’ll also want an airtight container for storage — a pint mason jar works well. For this mulling spice mix you will need:
- ¼ cup whole allspice berries
- ¼ cup whole cloves
- ¼ cup whole juniper berries
- 6–8 whole star anise
- 4 whole cinnamon sticks, crushed — place sticks in a plastic bag and crush with a rolling pin or meat mallet
- Dried orange peel from one small orange
- Airtight container for storage
How to make mulling spices for apple cider
Save orange peels a few days ahead and let them dry at room temperature on a paper towel, or dry them in an oven or dehydrator. To oven-dry, spread peels on parchment on a baking sheet and bake at 200°F for 25–30 minutes, checking frequently to avoid browning. In a dehydrator, dry at about 135°F (57°C) for roughly four hours until brittle. Let peels cool completely before using.
Measure the whole spices into a small mixing bowl and stir to combine. Transfer the blended spices to an airtight jar. The mixture is ready to use immediately and will mellow as it sits.
How to use your mulling spices
Mulled hot apple cider. Pour 4 cups of apple cider into a medium saucepan. Add 2 tablespoons of mulling spices directly to the cider or place them in a tea ball or infuser for easy removal. Bring to a gentle simmer, then cover and simmer for about 20 minutes. Remove from heat and strain before serving. For an adult version, add a jigger of bourbon or spiced rum to each mug.
Mulled wine. Use 2 tablespoons of mulling spices per bottle of dry red wine (Cabernet, Merlot, etc.). Add ¼ cup of orange liqueur and 2 tablespoons of sugar if desired. Heat slowly over medium until the wine simmers, then reduce to low and simmer, covered, for 20 minutes. Do not boil or you will evaporate the alcohol. Strain and serve warm.
Mulled tea. Bring 4 cups of water to a boil, remove from heat and steep a tea bag (black, green, or chai) for 2–4 minutes. Remove the tea bag, add 2 tablespoons of mulling spices, and return to medium heat until simmering. Lower the heat, cover and simmer for 20 minutes. Sweeten with honey or sugar to taste.
You can reuse the same spices once more if needed, though they will lose potency with each use. I typically reuse them no more than twice.
Flavor variations
Making your own blend means you can experiment. Try adding dried lemon peel, crystallized ginger, whole nutmeg, cardamom pods, or dried cranberries to tailor the aroma and flavor to your liking.
Storage instructions
Store the mulling spices in a tightly sealed container in a cool, dry place away from direct sunlight. Properly stored whole spices will retain flavor for several years, though potency gradually declines over time.
Frequently asked questions
Yes. Heat the cider or wine on low for about an hour or until hot, then keep warm on low.
Yes. Simmer 2 tablespoons of the spices in 4 cups of water in a small pot to scent your home. Monitor water levels and never leave the pot unattended.
Spices don’t spoil like perishable foods, but they lose flavor over time. Whole spices generally retain their best flavor for 3–4 years, depending on storage conditions.
More drink recipes
- Rosemary, Gin, and Grapefruit Cocktail
- Bourbon Old Fashioned with Vanilla
- Bourbon Milk Punch
- Bourbon Eggnog
Mulling Spices for Apple Cider
Ingredients
For the mulling spices:
- ¼ cup whole allspice
- ¼ cup whole cloves
- ¼ cup whole juniper berries
- 6-8 whole star anise
- 4 whole cinnamon sticks crushed
- Dried orange peel segments from one small orange
For the mulled apple cider:
- 4 cups apple cider
- 2 tablespoons mulling spices
Instructions
For the mulling spices:
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Combine all spices in a mason jar or airtight container. Seal and store in a cool, dry place.
For the mulled apple cider:
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Pour apple cider into a medium saucepan.
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Add 2 tablespoons mulling spices and bring to a gentle simmer.
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Reduce heat and simmer, covered, for 20 minutes.
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Remove from heat and strain out the spices.
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Serve in mugs and add bourbon or rum if desired.