Mulling Spice Blend

Photo: Becky Luigart-Stayner; Styling: Leigh Ann Ross

One advantage of making your own blend: You can tailor the flavors to your taste. Use the blend shortly after combining the ingredients to get the most flavor from the rind. Because the spices are steeped in liquid and then discarded, they add no calories to recipes. A small tin of these spices—along with a bottle of cabernet sauvignon and the recipe for Hot Mulled Wine—would make a welcome gift.


This recipe goes with Creamy Rice Pudding with Mulling Spices, Dark Chocolate Mulled Wine Sauce, Mulled Wine Sangria, Hot Mulled Wine

Yield: 1 sachet
Recipe from Cooking Light

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  • 2 teaspoons whole allspice
  • 1/4 teaspoon whole cloves
  • 1 (3-inch) cinnamon stick, broken in half
  • 1 (3 x 1-inch) strip orange rind


  1. 1. Combine all ingredients on a double layer of cheesecloth. Gather edges of cheesecloth together; tie securely.
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