Mulling is the process in which spices such as cinnamon, cardamom, allspice, nutmeg, cloves, ginger and dried fruit peels are added to a hot beverage. The mulling spices can be either tied in a muslin bag, and heated with the liquid, or left to dissolve into the drink. Traditional mulled drinks include Christmas Wassail, hot mulled cider, mulled wine and mulled mead. Grape, apricot and other fruit juices make wonderful options for hot mulled drinks as well.
Hot Mulled Mead
Mead, a honey based wine found independently in many countries, makes a sweet and flavorful alternative to traditional mulled wine beverages. While the origins of mead are unclear, it is highly associated with the Middle Ages, when both “small” mead and “high” mead were common place beverages.
Small mead was made of the leftover, honeyed water from beeswax production. It was allowed to ferment in the naturally yeast filled air, and was an inexpensive, mildly alcoholic drink favored by most common people. High mead, on the other hand, was traditionally reserved for the Lord’s Table, being made of the pressed honey and fermented by a brewer.
Mulling the mead during the winter months gave this sweet drink an extra, celebratory quality. While traditional mead is honey flavored, mead is available with raspberry, apricot and other flavors, many of which will work well with the mulling process.
Mulled Cider
Hot apple cider is a drink commonly associated with fall, apple picking and holiday parties. Adding a cinnamon stick to the cider to mull is a common practice, however adding additional spices, such as nutmeg and cloves can transform this ordinary drink into something truly special. Pairing hot, mulled cider with cinnamon infused cookies for a light desert, or serving it along side a hearty dish like beef, or lamb stew can bring extra dimension and warmth to a gathering.
Mulled Wine
Mulled wine, typically made of a burgundy or claret with fruit, spices and sugar added, is a traditional holiday drink. Mulling a rich port wine, or sweet sherry, and forgoing the sugar can bring a different flavor to the drink without the syrupy quality or over powering sweetness sometimes noted in traditional mulled wine recipes.
When mulling wine or mead, it is important to heat the drink slowly and avoid bringing it to a boil. This will keep the alcohol in tact, while still infusing the drink with flavor.
Mulling Spices Recipe
Makes 1-1/2 Cups of Mulling Spice
Ingredients
- 6 Cinnamon Sticks
- ¼ Cup of Whole Cloves
- 1 Small Whole Nutmeg
- ¼ Cup of Whole Allspice
- ½ Cup of Cardamom Pods
- 1 Teaspoon of orange rind
Directions
- Crush the cardamom pods slightly and chip cinnamon, nutmeg and allspice with a hammer to help release flavor
- Place two tablespoons of spice into a cheesecloth or muslin and tie into a bag
- Gently heat 4 cups of beverage for every two tablespoons of mulling spice on a stovetop, or in a slow cooker. Do not allow the beverage to come to a boil
- When liquid is heated through, remove the bag of spices and serve
- Store unused spices in a sealed container for further use
Serve mulled beverages at holiday gatherings, or at meals. Shortbread cookies, rich stews and breads make wonderful companions to these hot drinks.
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