The homemade gift I’m giving this year. Mulling spices paired with a nice bottle of red.
Mulled cider is a true sign of the season for me. Growing up, and still today, my mom has always kept of pot of mulled cider on the stove during the holiday season. This year, I decided to make mulling spices and below I’m sharing the recipe (a copy cat of my favourite from Williams Sonoma), and packaging ideas. Along with our holiday inspiration, our designer Elizabeth created hand-drawn labels, which are included as a download below.
For 5.75 oz of mulling spices:
1/2 cup (1.5 oz) cinnamon sticks (broken in small pieces)
1/4 cup (1 oz) whole allspice
1/4 cup (1 oz) cloves
1 cup (2.25 oz) dried orange peel (about two Naval oranges)
To break the cinnamon sticks place them into a ziplock bag and use a rolling pin to break them.
For the dried orange peel, zest the outer rind of the oranges, and then grate the inner rind. Place all on a piece of parchment paper in an oven at 200 degrees for 60 minutes or until dried. It takes about two naval oranges to create one cup of dried peel.
To mull cider or wine, gently simmer 1 quart apple cider or wine and 2 Tbsp mulling spices for up to 20 minutes.
Photography by Amy Teixeira Photography